Loving these autumn colours and flavours with this ‘Hungarian Inspired’ orange pepper and paprika soup, finished off with a dollop of creme fraiche or sour cream and sprinkling of dill…can be kept vegan if you opt out of the sour cream and creme fraiche!
Serves: 4
Prep: 5 mins
Cook: 30mins
Ingredients: 3 large orange peppers, 1 large tomato, 1 large onion, 1 tbsp of olive oil, 1 tsp. of smoked paprika (plus extra for serving), 1 veggie stock cube, 1 tsp of dill for serving and a good dollop each of sour cream or creme fraiche.
Method:
- Soften one large onion and two cloves of garlic in one tbsp. of oil (I used olive oil), in a lidded pan
- Add three large diced orange peppers, one large tomato to the pan and one tsp. of smoked paprika
- Pop the lid on and cook on a gentle simmer for 20mins, stirring occasionally so that is doesn’t stick, this method should ensure that all the lovely juices are released from the peppers
- After 20mins add 400ml of veggie stock and simmer for another 10mins
- Blitz all in a food processor and serve with a dollop of creme fraiche or sour cream and a scattering of dill and paprika
- Enjoy!
Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.
Thanks x
FeastforFamine 