Soup recipe: The Caldesi's Italian roasted pepper & potato soup

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Make this colourful zuppa di peperoni arrostiti con patate for a tasty lunch...

Caldesi Italian soup recipe

© The Amalfi Coast

This bright and colourful Italian soup will make any lunchtime a treat. Either spoil friends with it at the weekend, or why not make and take it into work with you for a packed lunch with a difference?

From Italian chef duo Katie and Giancarlo Caldesi, the pair recommend using homemade stock or water as stock cubes can ruin the delicate flavour of the soup.

Apart from the red peppers you can be very flexible with the ingredients: swap the celery for stems of chard and the spinach for either beet leaves or chard leaves to use up any seasonal vegetables.

Yum.

Zuppa di peperoni arrostiti con patate
(Roasted pepper & potato soup)

Serves 4

Ingredients

3 red (bell) peppers
2 tablespoons extra-virgin olive oil
1 medium white onion, peeled and finely chopped
2 celery stalks, cut into 2 cm (3¼inch) chunks
1 large garlic clove, lightly crushed
½ - 1 red chilli, depending on strength, finely chopped
1 large potato, peeled and cut into
2 cm (¾ inch) cubes
salt and freshly ground black pepper
700 ml (24 fl oz/3 cups) homemade hot vegetable or chicken stock, or hot water
A large handful of spinach leaves, roughly chopped
good quality extra-virgin olive oil, to serve
Greek yoghurt (optional), to serve

Method

Heat the oven to its maximum setting. Lay the peppers on a greased baking tray and bake for 20 to 30 minutes, or until blackened all over.

Remove from the oven, put into a bowl and cover with clingfilm, or put into a plastic food bag to sweat. This will help to loosen the skins.

Meanwhile, heat the oil in a large saucepan. Fry the onion, celery and garlic over a medium heat until soft; this should take about 10-15 minutes. Add the chilli, potato and seasoning, and cook for a few more minutes, stirring frequently.

Peel the skins off the peppers and discard the seeds and cores. Save any water from the peppers as it can be added to the soup. Roughly chop the peppers and add to the pan.

Stir through and add the stock or water. Cook until the potatoes are soft and just starting to break down, so that they thicken the soup a little. Stir through the spinach leaves until wilted.

Serve in warmed bowls with a swirl of your best olive oil. (If the soup is spicy hot, cool it down with a spoonful of Greek yoghurt - not very Italian but delicious nonetheless!)

The Amalfi Coast by Katie and Giancarlo Caldesi, £25, Hardback, Hardie Grant, available at hardiegrant.co.uk/

Caldesi Italian cook book

© The Amalfi Coast



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