Red Pepper and Two Butter Soup
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Method
- Soak and cook the butter beans as per the instructions (usually soaked over night and cooked for 40 minutes)
- De-seed and roughly chop the squash, washing the seeds and spreading them on a sheet of baking parchment
- Chop the carrot, pepper, onion and garlic, and roast in a medium oven for 30 - 45 minutes
- Add the chopped tomatoes, purée, lemon juice and spices to a large pan and gently heat
- Remove the vegetables from the oven, reduce the heat and place the squash seeds in
- Reserve half the squash and peppers, adding the remaining vegetables to the soup base
- Allow to cool, then blend the soup, adding the reserved squash and peppers chunks to the mixture when smooth
- Re-heat and serve topped with the butter beans, roast seeds and fresh thyme
Cooking Temperature: 200/175 degrees
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Cooking Time: 60 Minutes
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Serves: 6
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Keeps For: 5 days
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Tips and Comments
- Serve with fresh Tomato Bread for extra Cooking Kudos!
- Keep a close eye on roasting seeds; they go from roast to burnt in a flash...