Roasted red pepper soup
|1||onion — chopped|
|3||garlic — cloves|
|100 ml||yoghurt — plain|
|1 cup||cherry tomatoes|
|1||garlic — cloves|
|fresh chillies — 573|
Roast and skin the four red peppers.
Cook the chopped onion, garlic, chilli and celery in olive oil for 5 minutes.
Add in the roasted red pepper, paprika and the roots of the coriander (cover with water)
Add in diced cherry tomatoes and cover to cook on a medium heat for 25 minutes.
Taste to check seasoning and add in salt to taste.
Place in a blender until required consistency is achieved.
Place sliced baguette in oven to toast.
Add garlic, diced and seeded green chilli, coriander tops and olive oil into a blender.
Blend until desired consistency is achieved.
Placed on toasted bruschetta, and top with labneh cheese ball.
Place on top of soup or serve on the side and enjoy.
Recipe reprinted with permission of Bistrot Bizerca.
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