Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cabbage and bell pepper soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Cabbage and Bell Pepper Soup is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Cabbage and Bell Pepper Soup is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have cabbage and bell pepper soup using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cabbage and Bell Pepper Soup:
- Make ready 1/2 Cabbage, diced
- Get 4 Spring Onions, sliced
- Prepare Juice of 1 lime
- Prepare Onion, diced
- Make ready 2 (Red, Yellow, Orange) Bell Pepper, diced
- Prepare Carrot, sliced
- Take 50 g Walnuts
- Prepare 1 litre Vegetable Stock
- Prepare Neutral Oil
While the stock and tomatoes cook, start your barbecue grill and keep on medium-high heat. Coat bell pepper, roma tomato, and onion slices with olive oil and place on the grill. Turn vegetables over once to get grill marks. Heat oil in a large pot over medium heat.
Instructions to make Cabbage and Bell Pepper Soup:
- Heat the oil in a pan and fry the onion
- When the onion is lightly brownes add the peppers, cabbage, carrot and whites of the spring onions
- Cook well untill all vegetables are soft. Then add the stock. Cook for about 15 minutes until vegetables are very soft.
- Meanwhile roast the walnuts in a dry flat and for about 30 seconds
- When vegetables are cooked, blend add the juiced lime, season with salt and pepper.
- Garnish each dish with green parts of the spring onions and some crushed walnuts. Served hot
Turn vegetables over once to get grill marks. Heat oil in a large pot over medium heat. Stir in green beans, bell pepper, cabbage, tomatoes, chicken broth, Italian seasoning and season with salt and pepper to taste. Thin soup with a little more broth or water if desired. Mix in parsley and serve warm.
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