Fiery soup with earthy cumin notes from Bal Arneson.
Ingredients
Method
1) Put the oil in a large skillet and add the red onion and garlic. Cook until the onions are soft, about 4 minutes, and then add the spices and cook for 10 seconds. Add the red peppers and cook for about 2 minutes and then pour in the vegetable stock and wine. Season with salt and pepper and then simmer until the peppers are soft, about 8 to 10 minutes.
2) Place the soup in a blender and puree in batches until very smooth. Toast the cumin seeds in a cast iron pan until they begin to lightly smoke and smell good. Pour the soup into a clean saucepan and reheat. Serve in a bowl with toasted cumin seeds.
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Overall Rating:
4.40
(23)
