This recipe makes my favourite end-of-the-week soup and is a frequent Saturday lunch for us served with slices of hot buttered toast.
1 tbsp olive oil
1 small onion, chopped
1 tsp garam masala spice mix
2 red, yellow or orange peppers, roughly chopped
2 cloves garlic, chopped
500ml chicken stock
Salt & pepper
Heat the olive oil in a saucepan. Add the onion, garlic and garam masala and fry until the onion is soft.
Add the peppers and stir to coat everything in the oil. The pictured soup was made with one red and one yellow pepper. I find the yellow ones are usually the sweetest, then orange, then red. I try to avoid making soup with green peppers, especially if they are dark green because they have quite a bitter taste that takes a lot of spice to disguise.
Add the stock and bring to the boil. When boiling reduce to a simmer and cover the pan to prevent too much evaporation. Simmer for about 20-30 minutes or until the pepper pieces are very soft.
Remove from the heat and season to taste.
When cooled enough not to scald if it splashes, blend the soup and reheat until almost boiling. Serve with plenty of hot buttered toast!