Roasted pepper soup

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 3
    each, yellow, red and green peppers, seeded and chopped
  • 6
    tomatoes, quartered
  • 1
    butternut, peeled and cubed
  • 2
    onions, peeled and cubed
  • olive oil or prepared olive tapenade salad dressing
  • 200
    coconut milk
  • salt and freshly ground black pepper
  • puff pastry strips to garnish (see Hint)


Preheat the oven to 180 °C.
Place the peppers, tomatoes, butternut and onions in an ovenproof dish and drizzle with olive oil or dressing and roast for about 30 minutes or until slightly blackened.
Place in a saucepan, add 500 ml water and the coconut milk.
Bring to the boil and simmer rapidly for 10 minutes.
Process in a food processor until smooth, strain through a sieve and season with salt and pepper to taste.
Pour into soup bowls and garnish with strips of puff pastry.

Chop 10 olives and add to the olive oil with a bit of garlic and fresh basil.
To make puff pastry strips, roll out a 400 g roll of frozen puff pastry until slightly thinner and cut into long strips about 3 cm wide. Roll a pastry lattice cutter over the pastry strips. Whisk an egg yolk with a little milk and brush the pastry strips with the mixture. Arrange the strips on a baking sheet and bake at 200 °C for 10 minutes or until golden brown.


Read more on: soup  |  roast  |  fruit

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