Roasted red pepper soup with crispy croutons - Good Food Middle East
Warm up on colder evenings with this vibrant soup, spiked with fiery chilli powder and harissa. The crispy croutons are optional but add a satisfying crunch
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Measuring spoon
- Immersion blender
- Ladle
- Baking sheet
- Oven
- Serving bowl
Ingredients
- 2 red onions, roughly chopped
- 2 carrots (250g), roughly chopped
- 1 tsp olive oil
- 2 garlic cloves, roughly chopped
- 200g jarred roasted red peppers (drained weight), drained and roughly chopped
- 1 tsp rose harissa paste
- 1 tsp cumin seeds
- 1 tsp Kashmiri chilli powder (or any other chilli powder)
- 850ml low-salt vegetable stock
- 4 tbsp natural yogurt, to serve
- 100g slightly stale wholemeal crusty bread, cut into cubes
- 1tsp olive oil
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