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Roasted Red Pepper Soup With Crunchy Dukkah

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Roasted Red Pepper Soup With Crunchy Dukkah

Using roasted vegetables in soup will give it a deliciously sweet and concentrated flavour. Dukkah (pronounced doo-kah) is a traditional Egyptian snack that is a mixture of toasted nuts, seeds and seasoning. Sprinkled on top of the soup, it adds texture and flavour, and looks great too. Store any leftover dukkah in an airtight container and serve as a snack with drinks or scatter over other dishes

  • Vegetarian
  • Gluten Free
  • Milk Free
Preparation time:
15 minutes
Cooking time:
40 minutes
Total time:
55 minutes 55 minutes
Serves:
 8

Ingredients

  • 4 red peppers, deseeded and quartered
  • 1 large carrot, peeled and sliced
  • 1 large red onion, roughly chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 litre hot vegetable stock
  • For the dukkah
  • 50g roasted unsalted pistachio nuts
  • 2 tsp sesame seeds
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds

Method

  1. Preheat the oven to 190°C, gas mark 5. Place the peppers, carrot and onion in a large roasting tin. Drizzle with the balsamic vinegar and olive oil, season generously and toss everything together well. Place in the oven and roast for about 35 minutes, stirring halfway through, until the vegetables are tender and caramelised.
  2. Meanwhile, place all the dukkah ingredients in a frying pan and toast over a gentle heat until the mustard seeds start to pop. Leave to cool, then transfer to a food processor and pulse until coarsely ground. Transfer to a bowl to cool.
  3. In the same food processor bowl, place the roasted vegetables with any juices from the roasting tin and blitz to a smooth paste. Add the hot vegetable stock and carefully blitz until you have a smooth soup. Add more stock if the mixture is too thick. Leave to cool.

Cook's tips

A teaspoon of thick, creamy Greek yogurt would be delicious spooned on top of the soup before the dukkah is added.

Serving tips

To serve- Pour the soup into a saucepan and heat through. Ladle into serving bowls and sprinkle with the dukkah. To transport- place the soup and the dukkah into separate airtight containers.

Comments and images

Average user rating 4 stars out of 5

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MissPepper

MissPepper 22 October 2011 15:14

The taste really depends on the balsamic vinegar. I add a bit more balsamic vinegar than stated and it definitely adds to have the topping available too.

Rubycat

Rubycat 11 September 2009 12:14

Have made this several times and never failed. Delicious.

Gooseberry Fool

Gooseberry Fool 12 March 2009 12:35

Mystified at how tasteless it was. Compared to other red pepper soups I've made this was really bland - and I followed the recipe to the absolute letter. Am going to make it again tonight and add some basil and bits to beef it up but really disappointing so far. Hope my guests are drunk enough not to notice...

Donkey

Donkey 03 September 2008 20:35

I thought this recipe was delicious I was a little put off by the sound of peppers but was pleasantly suprised yum yum!!!

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4 stars out of 5

Average user rating Based on 41 ratings

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Nutritional Info

Typical values per serving:
Energy 128.0kcal
Sugars 8.6g
Fat 9.1g
Saturated Fat 1.4g
Salt 0.1g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in September 2006