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Roasted Pepper And Orange Soup

Chef.Foodie's picture
Ingredients
  Oranges 2 , zest and juice taken
  Garlic 2 Clove (10 gm) (Whole)
  Ripe tomatoes 1 Pound, deseeded and chopped (450 Grams)
  Red peppers 3 Large, deseeded and chopped
  Olive oil 2 Tablespoon
  Long grain rice 2 3⁄4 Ounce (75 Grams)
  Vegetable stock 2 1⁄2 Pint (1.4 Liters)
  Creme fraiche 4 Tablespoon (To Serve)
Directions

1. Heat oven to 220C/fan 200C/gas 7. Place the orange zest in a small bowl, cover with boiling water, then set aside. Place the garlic, tomatoes and peppers in a large roasting tin, then coat with the oil. Season, then roast for 30 mins, stirring occasionally.
2. Meanwhile, cook the rice in the stock and orange juice for 12-14 mins until tender.
3. Squeeze the garlic from the skins, then put in a blender or food processor with the other roasted vegetables and their juices. Process with the stock and rice mixture until smooth - you may need to do this in batches. Strain through a fine sieve, return to a clean pan, then heat through. Serve topped with a swirl of creme fraiche and a little of the drained orange zest.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Roasted
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Orange
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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