This is another bell pepper soup recipe which used to cook with the pulp of
roasted bell pepper instead of raw or uncooked peppers -
Not exact matches
Some suggestions:
instead of tomatoes, try any juicy, slightly sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh
bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add
roasted nuts or seeds; etc..
I decided to use
roasted potatoes in the recipe
instead of boiled potatoes for extra texture to go along with the crunchy
bell pepper.
Instead add some
roasted red
bell peppers it will be a great complement.
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red
bell pepper, cored, seeded, and thinly sliced * 1 yellow
bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen
roasted tomatoes from my garden last summer
instead) * Sea salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Lisa Conn - I was planning to make a vegetarian pasta dish tonight, so I adapted this with
roasted eggplant and
bell peppers instead of salmon.
I diced some
roasted red
bell peppers and substituted red kidney beans
instead of chickpeas.
Only I can't find jars of organic marinated
roasted red
bell peppers (I presume these are what you mean) but hey ho, I'll prepare them myself
instead.
use 100 % buckwheat noodles and run with the asian vibe — I could see tiny slivers of
bell peppers along or
instead of the
roasted squash and maybe almonds or something crazy like hazelnuts
instead of pecans.