Spicy Carlin Pea Soup with Roasted Peppers
Using everyday vegetables, tinned pulses, and jarred peppers, this warmly spicy soup cooks in around thirty minutes. If you don't have carlin peas, swap in chickpeas, borlotti beans or your favourite pulses.
Ingredients
- 2 tbsp olive oil
- 2 medium onions skinned, roughly chopped
- 1 medium carrot diced small
- 1 stick celery finely chopped
- 3 cloves garlic finely chopped
- salt & black pepper to taste
- 350 g roasted peppers from a jar drained, deseeded, roughly chopped
- 230 g tinned carlin peas or other pulse drained weight
- 1 rounded tsp ground cumin
- 1 level tsp smoked paprika
- 0.5 - 1 tsp hot or mild chilli flakes or Aleppo pepper flakes
- 750 ml stock vegetable or chicken
- 1 tbsp tomato puree
- 2 tsp Balsamic vinegar
- 1 pinch sugar optional
To serve (optional)
- chopped parsley
- small cubes of cheese
Instructions
-
Put the olive oil in a large saucepan over medium heat.
When hot, add the prepared onion, carrot, celery, and garlic, seasoning with a little salt and pepper.
Sauté, stirring often, until the vegetables are starting to soften and colour (10-12 min).
-
Add the chopped peppers, the drained carlin peas and the spices. Stir and cook for 1 minute.
-
Stir in the stock, tomato puree, Balsamic vinegar, plus the sugar if using.
Put on a lid and bring to the boil. Turn down the heat and simmer until the vegetables are soft and tender (approx 15 min).
-
Off the heat, use a stick blender to blend the soup for just a few seconds: leaving some texture gives a better result than making it completely smooth.
Check the seasoning then serve, sprinkled with the chopped parsley plus the cheese if using.
Can be stored in the fridge for 3 days or frozen.