This Green Pepper/Capsicum Soup was developed about five years when I was still living in civilisation. Then, I could normally find a decent selection of organic food. Including some at discounted prices, usually ‘cos their sell-by date was due. That’s why this little soup happened. Then, all I did was use up some veg lurking in my cupboards, washed the pepper and chopped it. This time, partly as I’ve been trying to blacken peppers for my Med type stews, I did exactly that. It’s not necessary. This turned out to be more of a thin veg soup as the flavour wasn’t predominately green pepper. Going to try this again next week and will stick to the original recipe, excepting for the red pepper flakes that I’m no longer able to buy. I’ve also just noticed that I had made a note of the weight of the pepper used then and it was definitely larger than the one I’ve cooked with yesterday. I’ll definitely buy one that is at least the weight within ingredients below. This soup might have to be rubbed through a fine wire metal sieve after it’s been liquidised, partly due to the stringiness of the celery. I found out today that I can use the back of a stainless steel soup ladle, instead of a wooden spoon, which makes it much less of a chore. Not only that – it’s less of a mess, too. Hurrah! I had this with oatcakes and leftover cream cheese. I kind of like the idea of adding a dollop of smooth, mild goats cheese to this. Might try that next time and update. This is nice with sweet eating apples, too.
Green Pepper/Capsicum Soup
- rapeseed or olive oil
- 150g (5.29 oz) x onions, peeled and chopped
- 150g (5.29 oz) x leek, mostly white used, sliced crossways and thoroughly washed
- 100g 93.52 oz) x celery, washed and chopped
- 200g (7.05 oz) or 1 x (organic) green pepper/capsicum, washed, stem and seeds removed and discarded, and the rest chopped
- 2 x garlic cloves, peeled and chopped
- 150g (5.29 oz) x new potatoes (I’ve used Maris Peer), scrubbed, any knobbly bits cut out and sliced into smallish chunks
- 1/4 x teaspoon red pepper flakes OR 1 x jalapeño chilli, washed and its tip sliced off to allow a small aperture, so small that the seeds won’t fall out
- 800ml – 1 litre (1.69 – 2.11 pt US Liq) x cold water
- 2 x organic vegetable stock cubes OR 1 1/2 x regular
Measurements within brackets above are approximate only.
- Put a large heavy-based saucepan on electric heat No 3 (out of 6). Start to prep the veg, and when the onions are ready pour in enough oil to coat the base of pan. Add the onions and shake through to disperse them more evenly. As the other veg are prepared add those to the pan without stirring through. I prefer to allow the onions that little bit longer to sweat before stirring. Sprinkle over the red pepper flakes or add the chilli. Give this at least 20 minutes to sweat sufficiently, stirring through occasionally. I don’t care if the veg catch slightly (although, I don’t want them to burn) as its flavour will be incorporated when the water is poured in.
- When all veg have sweated enough simply pour in the water, add the stock cubes and up the heat to No 4. Bring to a boil, cover with a lid if necessary and reduce heat to No 2. Simmer until potatoes are cooked. Allow to cool sufficiently before pouring into a liquidiser/blender (remove the chilli!) and purée until smooth. Keep soup in the liquidiser, pour some into a fine wire metal sieve held over the saucepan, grab a stainless steel soup ladle and slowly push the soup through. Use a wooden spoon to scrape off all of the purée underneath. Put back on heat if necessary before serving.
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