Red pepper soup with potato skins
Perfect for cold winter days, this satisfying soup is packed full of peppery punch - and it's Free on Extra Easy. Serve with delicious potato skins to deliver on satisfaction and taste.
ingredients
- 4 baking potatoes
- 6 red peppers
- 12 plum tomatoes
- 4 garlic cloves
- 2 tbsp soy sauce
- salt and freshly ground black pepper
- fresh parsley to garnish
method
- Preheat the oven to 200°C/400°F/Gas Mark 6. Prick each potato several times and place on a baking sheet. Bake for 1 hour until tender when squeezed. Set aside until cool enough to handle.
- Meanwhile, halve and deseed the peppers, place on a separate baking sheet and roast for 10 minutes. Halve the tomatoes, add to the peppers with the whole garlic cloves and roast for a further 40 minutes.
- Remove the skin from the peppers, place in a food processor with the tomatoes, ½ pint/284ml water, soy sauce and seasoning to taste. Gently pop open each garlic clove by squeezing and add the garlic puree. Blend until smooth then place in suacepan.
- Cut the potatoes into quarters lengthways and remove some of the flesh, leaving a thin layer of skin and potato. Return to the oven, potato side up, for 20 minutes or until crispy.
- Warm the soup through. Serve garnished with parsley, with the crispy skins for dipping.
Tip: Instead of wasting the scooped out potato flesh, use it to make potato cakes. Simply add fresh herbs, shape into cakes and fry in a little Fry Light until golden and cooked through.