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Oh dear, Alex, I cook like Fran: ":some" onions, "some" carrots, etc. in my ministrone recipe.....I'll look up a good recipe with clear instructions for you after dinner......  |
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Quote:
 Rough guide - I used 3 large red peppers, 4 garlic cloves, drizzle of olive oil and roughly 1 and 1/2 pints of water. Roasted the peppers until they were soft, fried the onions until they were soft put all ingredients together added ground black pepper and salt. Brought to boil and then simmered until I'd done whatever I was doing  and then put through blender |
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Thank you Eileen, lol!!! My hubby has informed me that he loves minestrone soup (married 10 years and I'm just now discovering that, men!!) |
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That'll do for me Fran, I'll let you know how we get on! |
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Red pepper soup is fab. I reckon if you steer away from green you might wean him on to peppers. The green ones are less ripe and have much more of the distinctive pepper taste and are more likely to create a bit of indigestion. red/yellow/orange .... mmmm, so sweet. I love those pointy romano ones. |
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