Red pepper soup with toasted cumin
Red pepper soup with toasted cumin
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Ingredients Tick boxes to send shopping list to email
Method
Red pepper soup with toasted cumin
1) Put oil in a large skillet and add red onion and garlic. Cook until onions are soft, about 4 mins and then add spices and cook for 10 secs. Add the red peppers and cook for about 2 mins and then pour in the vegetable broth and wine. Season with salt and pepper and then simmer until peppers are soft, about 8 to 10 mins.
2) Place peppers and broth in a blender and puree in batches until very smooth. Toast cumin seeds in a cast iron pan until they begin to lightly smoke and smell good. Pour soup into a clean saucepan and reheat and serve in a bowl with toasted cumin seeds.
