Red Pepper Soup with Toasted Cumin
- prep time10 min
- total time 30 min
- serves 4
This quick and easy red pepper soup is bursting with flavour and aroma.
2 Tbsp grape seed oil
1 small red onion, chopped
1 Tbsp chopped garlic
1 tsp mustard seeds
1 tsp coriander powder
1 tsp asafoetida
½ tsp Spanish paprika
3 red peppers seeds removed and sliced
½ cup organic vegetable broth
½ cup white wine
pinch salt and freshly ground pepper
3 Tbsp cumin seeds (for garnish)
1. Put oil in a large skillet and add red onion and garlic. Cook until onions are soft, about 4 minutes and then add spices and cook for 10 seconds. Add the red peppers and cook for about 2 minutes 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 minutes.
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 into a clean saucepan and reheat and serve in a bowl with toasted cumin seeds.