As part of the Emsworth British Food Fortnight, Tangmere Airfield Nurseries teamed up with the Emsworth Cookery School to showcase the versatility of peppers with creative recipes for savoury treats. Here, founder Barbara Crick introduces our warming pepper soup, perfect for this time of year.
My focus when creating new recipes here at the Emsworth Cookery School is always to make sure that they’re easy for anyone to cook at home with a minimum of equipment. That is certainly true of this recipe - all you need is a knife and chopping board, plus a saucepan and spoon. Many soups get whizzed up in a food processor and, while you could do that, there’s no need to as this chunky soup is enjoyable just as it is. To view the recipe click here.
This recipe doesn’t specify the peppers you use, so feel free to use your favourites from red, orange, yellow or green - you could even use sweet pointy peppers if you have some to hand! The ingredients list is short and I hope you will find that the soup makes a perfect budget meal to feed a family, or double it to feed a crowd. The sundried tomato paste could be replaced with tomato puree and the fresh basil with dried if you need to make it for a crowd or keep costs to a minimum.
Whilst the recipe is budget friendly, do feel free to tweak it to make it sophisticated enough for a dinner party. For example, a few goats cheese crumbs sprinkled over the top take it to a whole new level.