Meal: Roasted Red Pepper and Chicken Soup
Servings: 6
Prep Time: 90 minutes
Ingredients
4 large red bell peppers
1 long green chilli pepper
1 tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
1/2 tsp cayenne pepper
1 tsp ground coriander
1 tsp ground cumin
8 cups chicken stock
6 chicken breasts, cubed and cooked
cilantro leaves, to serve
sour cream, to serve
tortilla chips, to serve
Directions
1. Remove seeds and membrane from peppers and chilli; cut into large, flattish pieces.
2. Cook, skin-side up, under a broiler until skin blackens and blisters
3. Remove from heat; allow to cool.
4. Peel away skin from peppers and chilli.
5. Roughly chop the peppers, and finely slice the chilli.
6. Heat olive oil in a large saucepan over medium heat.
7. Add onion and garlic; fry 2-3 minutes.
8. Add cayenne pepper, coriander, and cumin; cook 1 minute, stirring constantly.
9. Add stock, peppers, and chilli; bring to boil.
10. Reduce heat; simmer 15 minutes.
11. Remove from heat and allow to cool slightly.
12. Puree in a blender in batches until smooth.
13. Return to saucepan.
14. Heat over medium heat for 10 minutes.
15. Stir in chicken and season with pepper; allow chicken to heat through.
16. Serve, topping with coriander and sour cream.