Last Tuesday I made Spanish pepper and tomato soup. It is the first dish I have made taken from my slow cooker recipe book. It is a warm a comforting creation.
1 tbsp olive oil
1 onion finely chopped
salt and freshly ground black pepper
2 celery sticks, roughly chopped
3 garlic cloves, finely chopped
1 large carrot, peeled and chopped
pinch of dried chilli flakes
pinch of paprika
6 red peppers, deseeded and roughly chopped
3 tomatoes, roughly chopped
1.4 L (2 1/2 pints) hot vegetable stock
85G (3OZ) feta cheese, crumbled, to serve
- Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3 – 4 minutes until soft. Season with salt and pepper, add the celery, garlic and carrot, and cook for 5 – 10 minutes until soft, stirring occasionally.
- Stir through the chilli flakes and paprika and cook for a minute, then add peppers and tomatoes. Cook on a very low heat for about 20 minutes, stirring so they don’t stick. Pour in half of the stock and bring to the boil, then reduce to a simmer, partially cover with the lid, and cook on a low heat for 45 – 60 minutes, topping up with the reserved stock as the cooking liquid reduces.
- Use a stick blende to blend the soup until smooth, or transfer in batches to a liquidiser and blend. Add a ladleful of hot water if it is too thick. Pour the soup in a clean pan, taste and season as needed, and heat through. Serve with a little feta cheese on top, if using, together with some crusty bread on the side.
The Slow Cook Book, Heather Whinney, page 51