Roasted pepper and broccoli soup
When I have something baking in the oven I use the lower the lower shelf to roast veggies for meals ahead – such as bell peppers, a whole garlic bulb, aubergine, courgette, onions etc. This time I had some leftover roasted pepper and garlic in the fridge so made this speedy roasted pepper and broccoli soup. It’s healthy, vegan and gluten-free too.
Ingredients
Method
- Preheat the oven to 180°C. Cut the peppers and onion in half, then put them in a baking dish together with the garlic and chilli (if used). Rub them with olive oil, then bake for 30 minutes until brown.
- Transfer the veggies to a bowl, put a plate on top and let them cool.
- When cooled, remove & discard the skins & seeds, and put the veggie flesh in a jar together with any cooking jus. Keep in the fridge for up to 3 days.
- When you’re ready to make the soup, pour the stock in a saucepan and bring to the boil.
- Roughly chop the broccoli, including the stem and add to the pan. Cook for 10 minutes in the stock until tender. Add the roasted veggies, cook for a couple of minutes, then turn off the heat and add the parsley.
- Using a stick blender, purée the soup until you get a smooth, silky soup.
- Serve with a dash of apple cider vinegar and freshly ground peppercorn.