Roasted Red Pepper Soup with 'Nduja
By Sacla'
Published on 22 January 2019
This
heart-warming soup is a great option for the cold winter months. The ‘Nduja
adds an extra kick, whilst also providing plenty of umami. Swirl a little extra
on top for a luxurious garnish. Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 4 red pepers
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic
- 1 celery, (2 stalks), finely chopped
- 1 carrot, peeled and finely chopped
- 1 jar of sacla' 'nduja pesto
- 900 ml of vegetable stock
Method
Step 1
Preheat the oven to gas mark 6/200°C.Step 2
Sit the peppers in a roasting tin and rub with half the oil. Put in the oven to roast for 30-40 mins or until they begin to blacken.Step 3
Remove the peppers and put into a plastic food bag to cool, then remove the skin and seeds and chop the flesh. Put to one side.Step 4
Meanwhile, heat the remaining oil, add the onion and season well. Stir in the garlic, celery and carrot and cook gently for about 10 mins until they begin to soften. Stir in half a jar of 'Nduja Pesto and the peppers.Step 5
Add the vegetable stock, raise the heat and bubble for a few minutes, then reduce to a simmer and cook for about 15 mins. Top up with more hot water if needed. Taste and season again if required.Step 6
Add to a liquidiser and blitz until smooth. Ladle into bowls and add a spoonful of 'Nduja Pesto to each one, swirl and serve.