Red Pepper Soup with Ginger and Fennel Recipe

Name: Red Pepper Soup with Ginger and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweet red bell peppers; 4 tablespoons olive or canola oil; 1 medium onion, chopped; 1 medium potato (about 4 ounces), peeled and chopped; One 1-inch piece fresh ginger, peeled and chopped; 1/2 teaspoon whole fennel seeds; 1/4 teaspoon ground turmeric; 1 teaspoon ground cumin seeds; 1/4 teaspoon cayenne pepper; 55 1/2 cups chicken stock or vegetable stock; 1 teaspoon salt; 56 tablespoons heavy cream

Servings: persons

2 pounds sweet red bell peppers
4 tablespoons olive or canola oil
1 medium onion, chopped
1 medium potato (about 4 ounces), peeled and chopped
One 1-inch piece fresh ginger, peeled and chopped
1/2 teaspoon whole fennel seeds
1/4 teaspoon ground turmeric
1 teaspoon ground cumin seeds
1/4 teaspoon cayenne pepper
55 1/2 cups chicken stock or vegetable stock
1 teaspoon salt
56 tablespoons heavy cream

1
Chop the peppers coarsely after discarding all the seeds.
2
Pour the oil into a large, wide pan and set over medium-high heat.
3
When hot, put in the peppers, onions, potatoes, ginger, fennel seeds, turmeric, cumin, and cayenne.
4
Stir and fry until all the vegetables just start to brown.
5
Add 2 cups of the stock and the salt.
6
Stir and bring to a simmer.
7
Cover, turn heat to low, and simmer gently for 25 minutes.
8
Ladle the soup in batches into a blender and blend until smooth.
9
Pour the blended soup into a clean pot.
10
Add the remaining stock, thinning the soup out as much as you like.
11
Add the cream and mix it in.
12
Adjust salt, as needed.
13
Heat through before serving.

6451

kcal

Calories

224

Fat

Carbs

1040

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds sweet red bell peppers, 4 tablespoons olive or canola oil, 1 medium onion, chopped, 1 medium potato (about 4 ounces), peeled and chopped, and more.

Yes, Red Pepper Soup with Ginger and Fennel falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pepper Soup with Ginger and Fennel

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