Description
A rich and smoky spicy roasted red pepper soup blended until silky smooth and topped with crispy halal beef sausage. Packed with warming spices and deep roasted flavor, this comforting soup is both hearty and elegant.
Ingredients
- 6–7 red peppers (roughly diced, around 2.6lb/1.2kg)
- 3 cups / 750ml chicken stock
- 3.5–5oz / 100-150g halal beef sausage (finely diced or crumbled)
- 2 tbsp tomato puree (tomato paste in US)
- 1 large onion (finely diced)
- 2 cloves garlic (finely diced)
- 1.5 tbsp olive oil (plus more as needed)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chilli flakes (or to spice preference)
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- extra virgin olive oil (to serve)
Instructions
- Preheat oven to 200C/400F. Add diced red peppers to a large baking tray and combine with olive oil, smoked paprika, cumin, salt, and black pepper. Roast for 30-40 minutes, or until soft and lightly charred.
- Meanwhile, place a large pot over low-medium heat and add the crumbled halal beef sausage. Fry gently until the fat renders and the sausage becomes crispy. Remove with a slotted spoon, leaving the flavorful fat in the pot.
- Increase heat to medium and add the diced onion. Cook until soft and golden, adding more oil if needed. Stir in garlic and chilli flakes and cook for 1 minute. Add tomato puree and cook for 2 minutes to deepen the flavor.
- Add the roasted peppers to the pot. Pour in the chicken stock and deglaze the bottom, scraping up any flavorful bits. If needed, scrape caramelized bits from the baking tray with a splash of water or stock and add to the pot.
- Cover and simmer for 15-20 minutes to allow flavors to meld and peppers to fully soften. Remove lid and blend until smooth. Adjust seasoning or spice to taste. Add more stock to thin or simmer uncovered to thicken.
- Serve topped with crispy sausage, a drizzle of extra virgin olive oil, and an extra pinch of chilli flakes if desired.
Notes
- Use halal turkey or chicken sausage for a lighter variation.
- For a creamier texture, stir in a splash of cream or coconut milk after blending.
- Adjust chilli flakes to control spice level.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze in portion-sized containers for up to 3 months and thaw before reheating.
- Reheat gently on the stovetop, adding a splash of stock or water if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 13 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 45 mg
