This red pepper soup recipe makes for a delicious starter.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
237
Ingredients
1 1/2 Tbsp. olive oil, plus extra to drizzle
1 onion, finely chopped
2 Tbsp. harissa
350 g roasted red peppers from a jar (drained weight), roughly chopped
2 x 400g tins chopped tomatoes
900 ml vegetable stock
250 g halloumi, cut into 1cm cubes
1 Tbsp. dukkah
4 pitta breads, to serve
Directions
Step 1Heat 1/2tbsp oil in a large pan over medium heat and fry the onion for 8min, until softened. Stir in the harissa and fry for 1min more.
Step 2Add the peppers, tomatoes and stock. Bring to the boil and bubble for 10min. Carefully blend until smooth, then return to the pan (if needed) ready to reheat. Check seasoning.
Step 3Heat remaining 1tbsp oil in a medium non-stick frying pan over medium-high heat and fry the halloumi, turning occasionally, for 5min, or until golden all over. Sprinkle over the dukkah and toss to coat.
Step 4Toast pitta breads and cut into fingers. Reheat soup, if needed, and divide between 8 bowls. Garnish with a drizzle of oil and the fried halloumi. Serve with pitta fingers.
Get ahead:
Make soup up to 2 days ahead. Cool, cover and chill. To serve, reheat in a pan until just boiling and complete recipe.
GH Tip:
To roast your own, cut 4 red peppers in 1/2, remove the stalks and seeds. Put on a baking tray and place under a high grill for 12-15min per side, or until softened and charred. Put into a bowl, cover tightly with clingfilm and leave to cool for 15min. Peel off the charred skins, then roughly chop and use as per recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
