This red pepper soup recipe makes for a delicious starter.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
237
Ingredients
11/2Tbsp.
olive oil, plus extra to drizzle
1
onion, finely chopped
2Tbsp.
harissa
350g
roasted red peppers from a jar (drained weight), roughly chopped
2
x 400g tins chopped tomatoes
900ml
vegetable stock
250g
halloumi, cut into 1cm cubes
1Tbsp.
dukkah
4
pitta breads, to serve
Directions
Step 1Heat 1/2tbsp oil in a large pan over medium heat and fry the onion for 8min, until softened. Stir in the harissa and fry for 1min more.
Step 2Add the peppers, tomatoes and stock. Bring to the boil and bubble for 10min. Carefully blend until smooth, then return to the pan (if needed) ready to reheat. Check seasoning.
Step 3Heat remaining 1tbsp oil in a medium non-stick frying pan over medium-high heat and fry the halloumi, turning occasionally, for 5min, or until golden all over. Sprinkle over the dukkah and toss to coat.
Step 4Toast pitta breads and cut into fingers. Reheat soup, if needed, and divide between 8 bowls. Garnish with a drizzle of oil and the fried halloumi. Serve with pitta fingers.
Get ahead:
Make soup up to 2 days ahead. Cool, cover and chill. To serve, reheat in a pan until just boiling and complete recipe.
GH Tip:
To roast your own, cut 4 red peppers in 1/2, remove the stalks and seeds. Put on a baking tray and place under a high grill for 12-15min per side, or until softened and charred. Put into a bowl, cover tightly with clingfilm and leave to cool for 15min. Peel off the charred skins, then roughly chop and use as per recipe.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
