Vegetable - Red pepper soup jamie oliver recipes

Author: Jeffery Singleton  

(I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]

Helen’s sweet potato & red pepper stew

Helen’s sweet potato & red pepper stew
Delight your little one's taste buds with this so-simple sweet potato stew weaning recipe. It's meat-free, packed full of veg, and will give you a batch you can portion up and freeze.
Provided by: Helen Crawley
Total time: 60 minutes
Yields: 400 items
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/GlutenFreeDiet,https://schema.org/VeganDiet,https://schema.org/VegetarianDiet
Number of ingredients: 8
Ingredients:
  • 1 small sweet potato (150g)
  • 1 small onion
  • 1 carrot
  • 1 small red pepper
  • 3 sprigs of fresh flat-leaf parsley
  • ½ tablespoon olive oil
  • 1 x 400 g tin of chopped tomatoes
  • 60 g frozen peas
Nutrition:
  • Calories: 0 calories
  • Fat: 0 g fat
  • Saturated Fat: 0 g saturated fat
  • Protein: 0 g protein
  • Carbohydrate: 0 g carbohydrate
  • Sugar: 0 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Peel and dice the sweet potato. Cook in boiling water for 15 minutes, or until tender, then drain.
  2. Peel and finely chop the onion and carrot, then deseed and dice the pepper. Pick and finely chop the parsley leaves.
  3. Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened. Add the carrot and pepper, then cook for a further 5 minutes.
  4. Pour in the tomatoes, add ½ a tin’s worth of water, then cook with the lid on for 25 minutes, or until the vegetables are soft.
  5. Add the sweet potato, peas and parsley, then cook for 1 minute, or until warm through.
  6. Allow to cool, then chop or mash to the desired consistency. For more information on stages of complementary feeding, click here.
Notes: Helen’s sweet potato & red pepper stew, Ingredients 1 small sweet potato (150g) 1 small onion 1 carrot 1 small red pepper 3 sprigs of fresh flat-leaf parsley ½ tablespoon olive oil 1 x 400 g tin of chopped tomatoes 60 g frozen peas

Roast Tomato and Red Pepper Soup

Roast Tomato and Red Pepper Soup
Provided by: Recipes of My Art
Yields: 4 servings
Number of ingredients: 11
Ingredients:
  • 800 g cherry tomatoes
  • 3 medium peppers (roughly cut up into quarters)
  • 2 garlic cloves
  • 1 red chilli (halved and seeds removed)
  • 2 medium or 3 small celery sticks (roughly cut)
  • 1 large red onion (roughly cut)
  • 1 small bunch of basil
  • 30 ml - 60ml of cream (optional)
  • 1 - 2 tablespoons balsamic vinegar
  • salt and pepper
  • olive oil
How to cook:
  1. Preheat the oven to 220°C.
  2. Place the tomatoes, peppers, chilli on a oven tray, peel the garlic and crush with the back of a spoon and place on the tray along with some of the tomato vine stems. Drizzle over a 2 - 3 tablespoons of olive oil and season with some salt and pepper. Give it a good mix and place in the oven for 20 minutes or until the tomatoes and peppers have some good colour on them.
  3. In a medium pot at a tablespoon of olive oil and add the onion and celery with a little bit of salt and cook until the onions have softened. Add the balsamic vinegar and continue to cook on a medium heat, reduce the heat if needed.
  4. Remove the tray from the oven, and remove the vine stems then add all the contents and the juice to the pot.
  5. Using a stick blender, blend the soup until smooth, add half the basil and blend again. Check the seasoning and adjust if necessary. If needed add the rest of the basil and some cream.
  6. If the soup is too thick add a tiny bit of water and warm through.
  7. 'Decorate' if and as you wish too but just some freshly cracked pepper will do the job.
Notes: Red Pepper Soup Jamie Oliver, How to cook red pepper soup jamie oliver, Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Pour in the chicken …

Tomato and Roasted Red Pepper Soup

Tomato and Roasted Red Pepper Soup
This is my favorite soup. It's a nice balance of sweet and savory, and it freezed beautifully. I like it with grilled cheese. (I hate to specify a brand name / hard to find ingredient, but I haven't found a good substitute for Thai Kitchen's roasted red chili paste.) [This is adapted from The Naked Chef (Jamie Oliver).]
Provided by: dividend
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 3 red peppers
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon roasted red chili paste
  • 1 garlic clove
  • 3 (14 ounce) cans diced tomatoes
  • 2 tablespoons red wine vinegar
  • 2 cups chicken stock
  • salt
Nutrition:
  • Calories: 204.6 calories
  • Fat: 8.9 grams
  • Saturated Fat: 1.4 grams
  • Cholesterol: 3.6 milligrams
  • Sodium: 819.6 milligrams
  • Carbohydrate: 28.6 grams
  • Fiber: 6 grams
  • Sugar: 16.7 grams
  • Protein: 6.3 grams
How to cook:
  1. Broil the red peppers, turning them so they blacken on all sides. Once they’re black, put them in a bowl, cover tightly with plastic wrap, and leave them until they’re cool enough to handle (about 30 minutes). Peel, seed, and roughly chop them.
  2. Warm the olive oil in a thick-bottomed pot over medium heat. Add the peppers, chili paste, and a pinch of salt, stir to combine, and cook for 5 minutes.
  3. Finely chop the garlic, add to the pot, and cook for 2 minutes.
  4. Drain the tomatoes, and add to the pot with the red wine vinegar and a pinch of salt. Cook for 10 minutes.
  5. Add the chicken stock. Puree with a stick blender until smooth, and simmer for 15 more minutes.
Notes: Jamie's Roasted Stuffed Peppers, Method. Preheat the oven to gas 4, 180°C, fan 160°C. Halve and deseed the peppers and bash the unpeeled garlic cloves. Put it all in a large roasting tin, drizzle with 1 tbsp oil and season with sea salt …
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