This is a very simple but scrumptious recipe. If you are suffering with any kind of throat issue especially if you have had to move over to a liquid or soft food diet, this soup will give you something you can swallow and at the same time enjoy.
I chose to make an orange bell pepper soup instead of the more traditional red bell pepper soup because I like the flavor the orange bell pepper gives off, and it goes really well with sweetcorn.
4 orange bell peppers
1 medium sized onion
2 cups of vegetable stock
1 ear of corn
sprinkle of chili powder
2 cloves of garlic
salt & pepper to taste
splash of olive oil
Preheat oven to 355 degrees F (180 degrees C)
Splash some olive oil on roasting tray before placing any of the other ingredients on.
Seed and slice the peppers in half and place on a roasting tray.
Peel and slice the onion (can be in large chunks) and place on roasting tray.
Take a knife and cut off the corn from the cob and place on roasting tray.
Put tray in the oven for 45 minutes. Enjoy the lovely smell of roasted veg flowing through your house while it cooks.
Meanwhile make 2 cups of vegetable stock. I use the organic vegetable stock cubes that you can find in most supermarkets.
Once the peppers, onions, etc. are finished roasting, add to the vegetable stock and bring to a boil.
Simmer for 10 minutes.
Pour everything into a food processor or liquidizer and blend and pulse for a few minutes until soup looks smooth.
There is no need to sieve this, but you can if you would like an even smoother and somewhat thinner consistency. I did not sieve this soup because as the peppers have been seeded, there was nothing in it that would be difficult to digest.
Pour the soup back into the pot and simmer until it is at the temperature you like.
You can enjoy this soup hot or chilled. I like it both ways!