Winter: grey & depressing --> take refuge in comfort food. What works even better: Add a ray of sunshine in your comfort food: Red pepper, mint, Feta soup
PREP TIME: 30min COOK TIME: 1h TOTAL TIME: 1:30h
Serves: 4
Estimated cost: 5€
INGREDIENTS
4 big red peppers
3 big tomatoes
1 Onion
2 cloves of garlic
125gm of Feta cheese
Fresh mint
Lemon
Espelette pepper
Salt & pepper
INSTRUCTIONS
1) Cut the peppers in half, get rid of the seeds and the top. Put the peppers in the oven (skin out). They will be ready when their skin is wrinckly.
2) Peel the tomatoes. TIP to peel the tomato easily: Cut a large cross on the bottom of the tomatoe, put it in boiling water for 5min, rince, put in cold water and peel. Once the tomatoe are peeled, get rid of the seeds and cut them in dices.
3) Cut the onion & the garlic as small as possible.
4) Heat up some olive oil in a big pot, put the onions & the garlic. Once onions are transluscent, add 2 big glass of water. Let it simmer for about 5min. 5) Add the diced tomatoes and put on small heat 6) Peel the roasted peppers, cut them in small dices and add them to the pot. 7) Increase the heat for it to boil during 10min. 8) After 10min, reduce the heat and start mashing everything. (Photo to come) 9) Add about 1shot of lemon juice (you can also let a quarter of the lemon simmer in the soup for 30min, don't forget to get rid off it otherwise your soup will become bitter from the lemon skin) 10) Cut the feta cheese in small dices and add it to the pot. Continue to mash 11) Once all the feta is dissolved and you have a nice orange colour, add the mint. Continue to mash until you are satisfied with the consistency. 12) Taste the soup and add as much salt, pepper & Espelette pepper as you want. (do not put salt before incorporating the feta cheese, it's a very salty cheese) Serve warm or cold, with some extra feta cheese & mint on top