Roasted Sweet Pepper Soup - Sardo Foods


Roasted Sweet Pepper Soup

Enjoy this rich and delicious soup without the mess of having to roast or peel peppers. With Sardo Fire Roasted Sweet Peppers, enjoy a flavourful and mess-free dinner within 20 minutes! By: Sabrina Currie @wckitchengarden
Prep Time10 minsCook Time10 minsTotal Time20 mins

What you need

 3 cups Vegetable Stock (Chicken stock works if you're not vegetarian)
 ½ cup Diced Onion
 ½ cup Celery
 ½ cup Carrot
 1 tsp Honey (or more to taste)
 1 cup Plain low fat yogurt, stirred (Omit if making vegan)
 Salt and Pepper to taste

Let's get Started


Heat a medium sized (3-4 litre) heavy bottomed pot on medium low. Add 2 tbsp of the oil from the Fire Roasted Peppers, then add the onion, carrot and celery. Saute until onion is translucent.


Stir in vegetable stock and simmer on medium until carrots are soft. Then add Fire Roasted Sweet Peppers and honey and heat through. Using an immersion blender (or transfer carefully to a regular blender, leaving space for steam to escape) puree. Stir in half of yogurt if using.


Serve immediately and garnish bowls with remaining 1/2 cup of yogurt.


*To make the little heart shaped swirls I made, make dots of yogurt in a circle and then run a small knife through them all in a circle and voila!