This is a soup-er dish to make. It is easy to do and is packed with hidden veggies which is great for the kids. We served ours at tea time with a big salad and homemade crusty bread. We had the leftovers for lunch the next day. This dish is definitely a household favourite!
You Will Need
4 red peppers (halved and de-seeded)
1 white onion
2 sticks celery
450ml vegetable stock
2tbsp olive oil
2 tsp garlic granules
½ pack goats cheese
Salt and pepper to taste
Rub the chopped and de-seeded peppers with the olive oil and roast in the oven on a medium heat for 30 minutes (or until they are tender)
Dice the onion, celery carrot and courgette and in a large pan lightly fry all of the chopped vegetables with the garlic.
Once the veg is softening add the vegetable stock and simmer.
Remove the peppers from the oven and add to the pan, stirring well.
Allow to simmer for 5-10 minutes.
Remove from the heat and using a hand blender, blend the soup until it is smooth.
Add the goats cheese and stir well (until the cheese is mixed through)
Return the soup to a low heat and simmer until it reaches a suitable eating temperature. Make sure not to boil the soup.
Season to taste and serve.
If you don’t want to include the cheese, try adding some tomato puree to the soup for extra flavour.
If you don’t have a hand blended, simply allow to cool slightly and add to a smoothie maker or large blender to whizz into a soup. Return to the pan after and heat to a suitable temperature.
Soup is a great way to sneak extra veggies into your child’s diet without them ever knowing. Add as much or as little as you want to your soup base. If you feel you are veering into veg soup territory, increase your pepper count accordingly to balance the mix and keep your pepper flavours nice and strong.