Slightly sweet, yellow peppers are milder in flavour than green ones. All peppers are rich in vitamin C.
PREP TIME: 17 min
COOK TIME: 53 min
READY TIME: 1 h 10 min
CALORIES: 100 Kcal
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- 3 yellow peppers, cored and deseeded
- 50 g/2 oz butter or margarine
- 1 small onion, chopped
- 1.2 litres (2 pints ) Vegetable Stock
- 1 teaspoon mild curry powder
- 1/4 teaspoon turmeric
- 1 tablespoon chopped fresh coriander, or 1 teaspoon dried leaf coriander
- 300 g (10 oz) potatoes, peeled and chopped
1 Chop one pepper finely and place it in a small saucepan, then chop the remaining peppers roughly.
2 Melt 25 g (1 oz) of the butter or margarine in another saucepan and cook the onion and roughly chopped peppers for 5 minutes, stirring frequently. Stir in the stock, curry powder, turmeric and coriander, then add the potatoes. Bring to the boil, then lower the heat and simmer, partially covered, for 40-45 minutes, or until the vegetables are very soft.
3 Melt the remaining butter with the finely chopped pepper in the small pan. Cook over a gentle heat until the pepper is very soft. Reserve for the garnish.
4 Puree the onion, pepper and potato mixture in batches in a blender or food processor until very smooth. Return to a clean saucepan and reheat gently. Serve in heated soup plates or bowls, garnished with a little of the sauteed chopped pepper.