It's obvious that I cook a lot of soups, now that it has become colder outside. I often buy peppers from the market and I like to eat it as it is on bread, but peppers are also very good in food and when you bake them in the oven they taks on a deeper and sweet taste. Besides peppers, I have lentils and tomatoes in this soup.
Rostad Paprika-Linssoppa
2 portioner
3 st paprikor (röd, gul och grön)
1 röd lök
1 vitlöksklyfta
1 burk krossade tomater
3 dl bruna linser
3-4 dl grönsaksbuljong
salt
peppar
sambal oelek
Dela och kärna ur paprikorna. Lägg dem med snittytan ner på en plåt och rosta dem i ugnen tills de är mjuka och skalet fått färg, ca 20 minuter. Lägg paprikorna i en plastpåse och låt dem svalna en aning. Dra av skalen. Hacka löken och vitlöksklyftan. Fräs dem mjuka i kokosolja i en kastrull. Lägg i paprika, tomater, linser och grönsaksbuljong. Låt sjuda i 10 minuter. Mixa soppan slät med en stavmixer och krydda efter smak.
Roasted Bell Pepper Lentil Soup
2 servings
3 bell peppers (red, yellow and green)
1 red onion
1 clove garlic
1 can of crushed tomatoes
3 dl brown lentils
3-4 dl vegetable broth
salt
pepper
sambal oelek
Cut the peppers lengthwise and remove the seeds. Place them cut side down on a baking sheet and roast them in the oven until soft and browned, about 20 minutes. Put the peppers in a plastic bag and let them cool slightly. Peel off the skin.
Chop the onion and the garlic. Fry them soft in coconut oil in a saucepan. Add the peppers, tomatoes, lentils and vegetable stock. Let simmer for 10 minutes. Mix the soup with a hand blender and season to taste.
Chop the onion and the garlic. Fry them soft in coconut oil in a saucepan. Add the peppers, tomatoes, lentils and vegetable stock. Let simmer for 10 minutes. Mix the soup with a hand blender and season to taste.
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