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| Pic: Smitten kitchen |
I really am not exactly the least biggest fan of winter. It affects my mood, I get miserable and sulky and sit shivering in the sun every chance I get in an effort to just warm up until the new leaves start shooting in late August.
Well, winter seems to have finally arrived in our little corner of the Southern Hemisphere. And guess what? I'm not hating it all that much this year. Maybe it has something to do with early morning cuddles in bed with Lilia and my husband while it's still dark outside under our lovely fluffy duvet. Maybe it has to do with the winter wardrobe that still feels like a novelty. Maybe it's the lovely boots I (finally) found yesterday.
One thing I do absolutely love about winter is making yummy soup.
I whipped up some creamy roasted tomato and red pepper soup yesterday and it turned out so well, I thought I'd share the recipe with you.
Creamy roasted red pepper and tomato soup
12 large, ripe tomatoes
2 red peppers, halved and seeded
1 red chilli
30ml olive oil
6 whole cloves of garlic, unpeeled
50ml chicken or vegetable stock
1 cup of cream
salt and freshly ground black pepper
pinch of sugar
Preheat the oven to 200 degrees Celsius. Place tomatoes and peppers skin-side up on baking tray. Add chilli and garlic, drizzle with olive oil and season. Roast for 30-45 minutes until tender. The skin of the peppers should be charred black. Pop the garlic out of the shell and peel the tomatoes and peppers. Place the vegetables, chilli and garlic into a food processor and blend until smooth.
Transfer to a pot and add the stock. Season to taste with salt, pepper and sugar and bring to the boil. Reduce heat, add the cream and simmer for 10 minutes. Add a handful of fresh parsley or basil and serve.
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