A comfort food for Jan, since it’s a recipe his mother makes often. I like it too, but I have to admit I wasn’t much of a soup person until I spent a couple of often-below-zero-temperatures winters here.
- 2 red bell peppers, roughly chopped
- 2 onions, roughly chopped
- 500 gr tomato pieces (tin or brick)
- 1 l veggie broth (from cubes / powder / granules is fine)
- 40 gr pre-cooked wheat (or bulgur)
- 2 tbsp (50 gr) goat cheese (the kind to spread on bread)
- 3 tbsp light cream
- salt & pepper
- chopped chives, for serving
- In a soup pot, put the bell peppers, the onions, the tomato pieces and the broth. Bring everything to the boil, lower heat to simmer, and cook for 20 minutes.
- Mix the soup with an immersion blender (or in batches in a jug blender) until smooth. (Sieve if desired, but I never do).
- Bring soup to a simmer, add the wheat and cook for 10-15 minutes (whatever it says on the package).
- Remove soup from heat, add goat cheese and cream and stir to combine. Season to taste (salt might not be needed at all depending on broth and cheese).
- Serve in bowls with chopped chives sprinkled on top.
Makes 8 servings
Protein: 3 gr
Fat: 2 gr
Carbs: 14 gr