Prep Time 10 minutes - Total Time 45 minutes - Serves 3
A big bowl of soup on a cold day is one of life's simple pleasures. Always seems to taste better when it’s raining.
And this soup is soooooo easy to make and tastes soooooo good perfect for a cosy lunch.
Ingredients
5 red peppers, roughly chopped.
5 banana shallots, cut in half lengthwise.
A few sprigs of fresh thyme, leaves stripped.
1 knob of butter, optional.
500ml of chicken stock.
100g of cooked salmon fillets, I used hot smoked peppered salmon.
Method
Into a roasting dish add the peppers, shallots and thyme. Coat in a drizzle of oil, season and mix everything together. Pop into a preheated oven set at 180° for 30 minutes or till tender.
Once out of the oven add the veg to a saucepan along with the butter if using, and the stock then using a handheld blender whizz till smooth. Check for seasoning, and adjust accordingly.
Pour the soup into bowls then flake the salmon and divide over the soups. Drizzle with a little extra virgin Olive Oil and a few extra thyme leaves. I also added some chilli flakes, because I need that heat and also some chopped chives.