Red Pepper Soup with Toasted Cumin

Fiery soup with earthy cumin notes from Bal Arneson.

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tbsp grapeseed oil
1 small red onion, chopped
10g chopped garlic
1 tsp mustard seeds
1 tsp coriander powder
1 tsp asafoetida
1 tsp Spanish paprika
3 red peppers, seeds removed and sliced
120ml organic vegetable stock
120ml white wine
Pinch of salt and freshly ground pepper
10g cumin seeds (for garnish)
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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