Roasted red peppersoup. The only effort you have to make really is to roast the peppers (and roasting is the magic that lends all the great flavor to this soup), blend all ingredients well and chill
Why not top it with feta cheese, breaking a little the sweetness from the carrots and peppers. A very good and tasty soup that brightens your day with its beautiful color
Besides peppers, I have lentils and tomatoes in this soup. I often buy peppers from the market and I like to eat it as it is on bread, but peppers are also very good in food and when you bake them in the oven they taks on a deeper and sweet taste
freshly ground black pepper. Fall means soup to me. salt and pepper to taste. And the cauliflower soup I’m sharing with you today is one of my go-to-recipes when it comes to soup
pepper. I came up with this soup when I was cleaning the refrigerator and freezer. pepper. Very easy to make and it requires few ingredients to make a good soup
For an extra crunch – Sprinkle roasted pumpkin and melon seeds on the soup before serving. Ginger, turmeric and cayenne pepper is for sure my favourites when it comes to spices
black pepper. Creamy soup with butternut squash, broccoli and potatoes. black pepper. I like to eat soups now when it's cooler weather because I think soup warms one on the inside
sea salt + hand crushed black pepper. Personally I have come to love pulses more and more over the years, and some of my favorite go-to-recipes are this dip (omit the ramps when not in season) and other kinds of hummus, this soup topped with spicy chickpeas, this soup topped with mung bean sprouts and endless variations of chickpea/lentil patties like these (in Swedish only)
pinch of hand crushed black pepper. Lukewarm Summer Salad with Roasted Potatoes and Dijon Dressing. 15-20 asparagus stalks, the tops only (save the stalks for a soup or similar). 3) Make the dressing by mixing the lemon zest, juice, mustard with a pinch of salt + pepper. 15-20 asparagus stalks, the tops only (save the stalks for a soup or similar)
pinch of hand crushed black pepper. 15-20 asparagus stalks, the tops only (save the stalks for a soup or similar). 3) Make the dressing by mixing the lemon zest, juice, mustard with a pinch of salt + pepper. 15-20 asparagus stalks, the tops only (save the stalks for a soup or similar)
The vegetarian dish this day was an veggie beef made of couscous, sundried tomatoes, chives, garlic, roasted onions, eggs, salt, pepper and stuffed with cheese
