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