Mangetout ball pepper soup

mangetout ball pepper soup

Mangetout and ball pepper are a delicious combination in every Asian dish or salad, but you can also make a light summer soup from them – perfect if you need to lose some weight to get in shape to fit into your favourite bikini, speedo or whatever you intend to wear. But I promise, there’s no need to be on a diet to love this soup!

You need:

  • 70g of mangetouts
  • 1 small yellow ball pepper
  • 1 small chili pepper (red or green)
  • 2 spring onions
  • 200ml vegetable stock (hot)
  • 50ml milk
  • 1 teaspoon of paprika powder (mild)
  • a pinch of sugar
  • some fresh chives
  • salt
  • vegetable oil

Wash and clean the vegetables, cut the spring onions in rings and the chili pepper in very small cubes. Heat some oil in a pot and gently roast the spring onions for a couple of minutes, then add the chili pepper for another 2 minutes. In the meanwhile, cut the ball pepper in bite sized pieces and the mangetouts in halves. Add both to the onions and the chili pepper, roast for a few minutes (but don’t let it get brown!), then deglaze with the hot vegetable stock and the milk. Boil the soup for 5 minutes, then add sugar and spices. Blend until creamy and season to taste with some salt. Serve with some fresh pita bread.

Advertisements

Leave a comment

Filed under Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s