Total Time
25mins
Prep 5 mins
Cook 20 mins

This is such a pretty Soup! It can be served chilled as well.

Ingredients Nutrition

Directions

  1. Roast or grill peppers until skin blisters and turns brown.
  2. When they have cooled a little, strip off blistered skin, open and remove seeds.
  3. Blend cleaned peppers together with a little vegetable stock until smoothly puréed.
  4. Combine with remaining vegetable stock and rice.
  5. Heat thoroughly.
  6. Add cream, salt and a generous sprinkling of coriander and pepper.
  7. When serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.

Reviews

(1)
Most Helpful

Good soup - also nice with the rice - i used 2% milk in place of whipped cream - wanted something lower in fat. Delicious.

cUte Kitty pUnk March 01, 2008

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