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Roasted Red Pepper Soup


Roasted Red Pepper Soup

Roasted Red Pepper Soup



Recipe Cook Time


Chef Vicky Ratnani gives the vegetables, which we underestimate, a makeover. Whip up a comforting bowl of red pepper soup.


  • 2 Tbsp olive oil

    1/2 stalk spring onions

    30 gm leek

    2 stalks celery

    1 Tbsp ginger

    2 red bell peppers

    1 tomato

    1 tsp paprika

    60 ml tomato juice

    1 liter vegetable stock

    3-4 basil leaves

    Juice and zest of 1/2 orange

    Few sprigs of fresh oregano

    1 bay leaf

    1 Tbsp chopped onions


In a heavy bottomed pan, sweat the spring onions, leeks and celery.

Add the red bell peppers, ginger and tomatoes.

Cook for about 5-6 minutes.

Add the paprika powder, red chillies and tomato juice to the pan and cook for 6 more minutes.

Add the vegetable stock and cook for about 20 minutes till all the veggies are soft.

Blend the soup with a mixer or a blender till very smooth.

Add orange zest, chopped parsley and oregano.

Strain into a bowl.

Garnish with basil leaves.

Serve hot or cold.

Key Ingredients: olive oil, spring onion, leek, orange, vegetable stock, celery, ginger, bell pepper, paprika, tomato, basil, bay leaf, onion, oregano