Roasted Pepper and Orange Soup Recipe
Ingredients
| Zest and juice 2 oranges | ||
| Garlic | 2 Clove (5gm) | |
| 450 g/1 lb ripe tomatoes, deseeded and chopped | ||
| Red peppers | 3 Large, deseeded | |
| Olive oil | 2 Tablespoon | |
| 75 g/2 3/4 oz long grain rice | ||
| 1.4 litres/2 1/2 pints vegetable stock | ||
| 4 tbsp creme fraiche, to serve | ||
Directions
1. Heat oven to 220C/fan 200C/gas 7. Place the orange zest in a small bowl, cover with boiling water, then set aside. Place the garlic, tomatoes and peppers in a large roasting tin, then coat with the oil. Season, then roast for 30 mins, stirring occasionally.
2. Meanwhile, cook the rice in the stock and orange juice for 12-14 mins until tender.
3. Squeeze the garlic from the skins, then put in a blender or food processor with the other roasted vegetables and their juices. Process with the stock and rice mixture until smooth - you may need to do this in batches. Strain through a fine sieve, return to a clean pan, then heat through. Serve topped with a swirl of creme fraiche and a little of the drained orange zest.
2. Meanwhile, cook the rice in the stock and orange juice for 12-14 mins until tender.
3. Squeeze the garlic from the skins, then put in a blender or food processor with the other roasted vegetables and their juices. Process with the stock and rice mixture until smooth - you may need to do this in batches. Strain through a fine sieve, return to a clean pan, then heat through. Serve topped with a swirl of creme fraiche and a little of the drained orange zest.
Chef
