Potato and Roasted Red Pepper Soup


Prep time: 
30 minutes


Potato and Roasted Red Pepper Soup


  • 4 red peppers
  • 55g butter
  • 425g potatoes, peeled and diced to 5mm
  • 110g onions, diced to 5mm
  • 1 teaspoon salt
  • pepper to taste
  • 900ml chicken or vegetable stock
  • 120ml milk
  • 1 bunch of flat leaf parsley


  1. Roast or chargrill the peppers for 10 - 15 minutes in the oven then leave to cool.
  2. Once cool, peel and deseed, save the sweet juices and carefully puree the flesh with the juices. Taste and adjust seasoning if necessary.
  3. Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in butter until well coated.
  4. Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for about 10 minutes.
  5. Meanwhile, bring the stock to the boil. When the vegetables are soft, but not coloured, add the boiling stock and continue to cook for about 10 - 15 minutes or until the vegetables are soft.
  6. Add the milk. Puree the soup in a blender or food processor. Taste and adjust seasoning.
  7. Just before serving, swirl the red pepper puree through the soup or simply drizzle on top of each bowl. Top with some snipped flat parsley.