I make loads of soup in the winter. I actually always have a container of soup in the fridge, just in case. It is the perfect guilt-free comfort food in the winter, and the best way way to eat the famous 5 a day. Let’s face it, there is no way I will eat a salad on a winter day… This particular soup warms my tummy AND gives me a taste of summer.
It is actually a little twist from the Thermomix demonstration I have had before buying my new toy. Still using it loads…cooking more than may seem reasonable.
So here is for the red pepper soup!
1 big red pepper
400 g canned tomatoes
5-6 basil leaves
2 garlic cloves
1 cube chicken stock
1 handful red lentils
10 cl olive oil
400 ml water
1. Put the red lentils in the thermomix and grind for 30 sec until fine. Remove and leave on the side in a plate.
2. Cut the red pepper into thick slices, remove stem and seeds. Cut the onion in slices. Put peppers, garlic and onion in the thermomix for a few seconds, speed 4, to chop.
4. Add the olive oil into the chopped vegetables, and set the thermomix on 100°C, speed 5 for 5 minutes to sauté.
5. Add stock, water, basil leaves and ground lentils and canned tomatoes. Puree on speed 8 until smooth and creamy.
Enjoy with garlic bread or a slice of chiabatta, to keep winter at bay!
If you don’t have a thermomix or food processor:
– Step 1: you can add the lentils at step 5, and then mix them with the rest of the soup at step 6 with a mixer at step 6.
– Step 2: Chop the pepper, onions and garlic roughly. Them sauté them in a pan with olive oil.