Roast Pepper & Tomato Soup with Szechuan Peppercorns | Abel & Cole
Roast Pepper & Tomato Soup with Szechuan Peppercorns
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Prep: 15 mins
Cook: 30 mins
This is no ordinary bowl of red veg – it’s got all sorts of gorgeous spicy heat hiding up its sleeve, packing ginger, chilli and powerful peppercorns to get your taste buds dancing (it may not actually have sleeves).
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215 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 2 red peppers
  • 400g vine tomatoes
  • 1 garlic clove
  • A thumb of ginger
  • 1 chilli
  • 1 tsp Szechuan peppercorns
  • 1 vegetable stock cube
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • 600ml boiling water
Step by step this way
  • 1.

    Heat the oven to 200°C/Fan 180°C/Gas 6. Put a roasting tin in the oven to warm up.

  • 2.

    Peel and slice the red onion. Tip it into a bowl. Halve the peppers. Scoop out the seeds and white bits. Roughly chop them. Add to the bowl. Quarter the tomatoes and add them.

  • 3.

    Peel and grate the garlic and ginger. Finely chop the chilli – flicking out the seeds for less heat. Add the garlic, ginger and chilli to the bowl with the Szechuan peppercorns. Pour in 1 tbsp olive oil and add a pinch of salt. Turn everything to coat it in the oil and spices.

  • 4.

    Take the roasting tin out of the oven. Tumble in the veg. Spread them out in an even layer. Roast for 30 mins till the veg are soft and a little charred at the edges. While the veg roast, crumble the stock cube into a heatproof jug. Pour in 600ml boiling water and stir to dissolve.

  • 5.

    When the veg are soft, tip them and any juices from the tin into a blender. Pour in the stock. Blitz till smooth. No blender? Pour the stock into the tin and use a hand-held blender to blitz it, or use a potato masher to mash everything together as much as you can, then stir in the stock.

  • 6.

    Taste the soup. Add a pinch more salt if you think it needs it. Serve the soup in warm bowls.

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