Roasted Pepper Soup

Name: Roasted Pepper Soup
Yield: 6 servings
Ingredients: 7 red peppers; 1 Brown white onion; 2 garlic cloves; 2 tomatoes; butter; 800 ml water; 2 vegetable stock Cubes; 200 ml whipped cream; 1 tsp salt; 1 pinch Ground White pepper; 1 tsp caster sugar; 5 Drops Sriacha sauce; 150 g feta With Garlic & Herbs; 60 g Chopped almonds

The sweet taste of paprika is heightened from cooking in the oven. The soup gets its "heat" from a few drops of sriracha (chilli) sauce and has a crisp and tasty topping of almonds and crumbled cheese. It goes well with a cheese sandwich.

Ingredients

7 Red peppers
1 Brown white onion
2 Garlic cloves
2 Tomatoes
Butter
800 ml Water
2 Vegetable stock Cubes
200 ml Whipped cream
1 tsp Salt
1 pinch Ground White pepper
1 tsp Caster sugar
5 Drops Sriacha sauce
150 g Feta With Garlic & Herbs
60 g Chopped almonds

Instructions

Step 1

Heat the oven to 200º.

Step 2

Put the peppers on a baking tray and roast in the middle of the oven for about 40 minutes until the skin is almost black, turn them halfway. Then put the peppers in a bowl and cover with cling film. Leave to cool.

Step 3

Peel and chop onions and garlic. Chop the tomatoes. Fry the onion in butter in a saucepan for 1-2 minutes. Add in the tomatoes for a few minutes, stirring every now and then.