Find your recipes and restaurants here

Roasted pepper soup

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

Ingredients 8
Servings 6


  • 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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.