Amongst all the festive food – it’s nice to have something a bit lighter and contain vegetables rather than cheese, chocolate or beige food! I would totally recommend making this up ahead of time and freezing it 

I love a good soup, mostly because they fill you up and generally, are really quick to make. 

I am definitely a soup snob. All and I mean all shop bought soups are either bland, watery or taste of tin if they come out of a can. I won’t back down from this!!!! I have grown up with my mum making amazing hearty soups nothing quite compares.

My children love soup, they are great if you have a veg dodging child like poppy. I sneak them and purée them up and if she asks what it is – I just lie!!!!

You don’t have to be exact with ingredients for this recipe – add or takeaway what you want. I like thick soups but loosen this up with water if you prefer a different texture.

600g roasted red peppers 

1 large red onion

2 cloves of garlic

1 tablespoon pesto

1 teaspoon bouillon 

1 teaspoon smoked paprika 

Glug olive oil 

450g half fat Creme fraiche 

15 green olives 

1 tablespoon thyme

Cut the pepper into pieces and lay on a baking tray pour oil over season with salt and pepper 

Place in the oven and roast for 45 mins on 180 degrees 

In a frying pan fry the onion and garlic in a pot with olive oil 

Once browned turn the heat off until the peppers have roasted 

Add the peppers to the onion and garlic. Add all other ingredients 

Place in a blender until smooth.

Transfer back into the pot and simmer.

Season to your own taste 

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