Serves – 4 cups
Total time – 30mins + roasting time
Red Pepper 3 large
Vegetable Stock 4 cups (1 liter)
Leek 4 tbsp (roughly chopped)
Bay Leaf 2
Butter 1 tbsp
Salt & Pepper to taste
- Roasting the peppers –
– If you have a gas top, place a wire mesh on top of your burner and place the pepper. Roast the peppers on a medium flame for around 10-15minutes, till charred (the time may vary depending on your stove). Keep moving the pepper around for even roasting.
– If you have an oven, preheat the oven to 200C and lay the peppers on their sides. Roast for 40-50mins, flipping sides midway.
– You can also canned pre-roasted peppers, just drain them nicely.
– For alternate methods, you can also have a look at this page. It explains with pictures the many methods of roasting peppers.
- Wait for the peppers to cool down, to spare your fingers. Once it’s cool to the touch, remove the charred black skin and the seeds and chop up the peppers roughly.
- In a pot, heat the butter, add the bay leaves and the chopped peppers and leek.
- Saute the veggies for 2-3 mins, till fragrant.
- Add the prepared stock and bring it to a boil. Cover the pot with a lid and let it simmer on low heat for around 10minutes, till the peppers are soft.
- Remove the pot from the heat and let the soup cool down a bit. Discard the bay leaves and puree the soup.
- Sieve the soup for a clear (and reflective) consistency.
- Bring the soup back to a boil, and season with salt and pepper, according to taste.