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Celery and Roasted Red Pepper Soup
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
4
Ingredients
Celery
chopped - about 8 sticks
Red pepper x1
Bits of lettuce
chopped - use up any salad leaves or green leaves
Spring onion
chopped - about 4
Cream or milk
Salt & pepper
Lemon juice
Optional extras -
Stilton
Cheddar cheese
Herbs -
Parsley, basil, coriander
Chilli flakes
Spice it up with 1 tsp of any spices in your store cupboard
Instructions
Place the celery, lettuce and spring onion into a large pan and cover with water just halfway.
Bring to the boil and simmer for 15 minutes until tender.
Halve the red pepper and place on a tray in a hot oven 200C / Gas 6. Roast for 20 minutes until softened. Peel off as much skin as possible.
Chop and add to the saucepan. Add about 150ml milk or milk and cream mixed.
Bring to boil and simmer for 5 minutes.
Blitz until smooth. Add about 1 tsp lemon juice and season to taste.
At this point you can add any extras or simple sprinkle them on top when serving.
Serve hot with a chunk of crusty bread or with croutons.
Notes
Use up any bits of bread to make pesto croutons.