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Celery and Roasted Red Pepper Soup

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
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.