Love sweet soups? 🍲 Red Bell Pepper Soup is for you! 🌿

Hey Soup Enthusiast,

If you love sweet soups that are quick and easy to prepare, this one is for you! With the success of last weeks email I am eager to jump strait in!

🍲 Today's soup: Red Bell Pepper Soup! 

Take a look at this fresh vegan soup! A fast and flavourful soup that is easy to prepare.

I am quite fond of red bell peppers and I particularly enjoyed the sweetness they brought to the soup. The fennel’s subtle taste complimented the sweetness nicely. However, just imagine how nice it could be if the red bell peppers were roasted beforehand giving the soup an extra tasty boost.

Here is how I would cook it in the future.

📝 Ingredients: Serves 4 

• 2 Onions finely chopped 

• 2 Garlic cloves finely chopped 

• 1 Bulb of Fennel chopped 

• 3 Sweet red bell peppers chopped 

• 500g Halved fresh tomatoes or passata

• 600ml of water 

• Finely chopped fresh thyme leaves 

• Vegi-stock cube 

• Salt and pepper 

• 1 teaspoon of fennel seeds

Recipe 

1. Fry the onions with a pinch of salt until they start to soften.

2. Add the garlic and fry for 1 minuet

3. Add the chopped fennel, thyme, fennel seeds and bell peppers

4. Fry until the fennel and peppers start to soften

5. Add the tomatoes, water and stock.

6. Simmer for 15 to 20 minuets

7. Blend until very smooth and season with salt and pepper

Note – For boost in flavour, roast the bell peppers beforehand. If you enjoy a creamier soup, add crème-fraîche to serve.

🌿: Ingredient of the week: Fennel 

While preparing the vegetables the distinct acroama of fennel inspired me to choose fennel as the ingredient of the week. I challenge you use fennel in your cooking this week. If you make a soup, sauce or soup-based meal, with the ingredient of the week, you could have the chance of featuring in our next Community Showcase! 

Fennel Fact - Did you know, Ancient Egyptians used fennel as food and medicine, and in ancient China, it was used to treat snake bites. 

👩‍🍳 Today's community showcase 

Halloween is just around the corner and I am sure many of you have created pumpkin soup. I would love to showcase some of your pictures so you can inspire our community in next weeks newsletter. 🎃

1. Hit reply and add a picture of your soup, sauce or soup-based meal.

2. Add your insight such as a recipe or tip for the community.

3. Send us your email!

Want a shoutout? Type "Use my name [Your Name]".

🌍 Beyond the Ladle: Soup News Highlights  

Better images for the Soup & Sauce newsletter 

I was disappointed with the image quality of my photos in last week's email. I am happy to say this week, I have used my camara and improved the image quality but, there Is room for me to improve over the upcoming months. 

General improvements 

After sending out last week's email, I have discovered a lot I could improve upon, so I am putting in the time to make the email and overall experience more engaging and better for the community. 

If you have any suggestions, I would be delighted to hear them. 👍

Join our Facebook group

Exciting news, we now have a Facebook Group! Join the Soup & Sauce community on Facebook to engage with the community where your posts could be chosen to be showcased in the upcoming newsletters! Join us and share your creations by clicking here!

🚀 Your Turn to Stir the Pot 

What's your favourite aromatic ingredient? Hit reply and let's stir the pot together! Your insights might just spark the next big flavour in our community. 

Your soup journey awaits,
Sean
Soup & Sauce

🍜 P.S. Soup Hack Alert! 

Sauté / Fry your vegetables in a small amount of butter on a high heat until they soften to bring out more of the flavours. 😉