SWEET PEPPER & COCONUT MILK SOUP
I use a lot of green and red peppers in my cooking and have been buying them at my local market for many many years. When I go to the market late on Saturday afternoons, my favourite stallholder often fills my bag up with freebies he does not want to take home with him. The moral is – cultivate a friendly rapport with your local greengrocer! This recipe came about when, on one occasion, he gave me a big bag of red peppers and I was wondering what to do with them. After much thought and a flash of inspiration, this recipe was born! My husband loves this soup and thinks it’s “smashing.” I hope you do too.
8 medium sweet red peppers or 6 large ones, deseeded and chopped
into little pieces
2tbsp vegetable or olive oil
1 medium onion, peeled and chopped
1 chicken or vegetable stock dissolved in 500ml of warm water
2 garlic cloves, peeled and crushed
125ml coconut milk (reserve some for drizzling over soup)
50g basil chopped
Salt and coarse black pepper
Heat the oil and fry all ingredients, with the exception of milk, stock and basil on medium heat for a couple of minutes. Add the stock, milk and basil, bring to boil and simmer for another 15mins. Check seasoning. Cool and liquidise. Drizzle the remaining coconut milk over the soup in a circular swirl and serve with warm garlic bread.