It’s getting fall-ish here in the north. The first weeks of atom were kind of nice and the fall showed of its best sides but now it’s getting grey. That chilly but crisp and sunny fall days can be quite pleasing with colorful trees bursting in red yellow and orange. I though find the cold and the darkness hard to get used to. That one never learns – I’ve experienced 26 falls and even though I know this is a chilly time of the year I never care about taking a warmer jacket in case the evening gets cold when I’m heading home from work. I hope for the sunshine and the +15 °C weather to return, and by putting on a warmer jacket I would sort of disregard that lovely thought. But after being frozen on my way home for a few days I finally came to realize that a pair of gloves and a pink Fuck-Cancer-hat were quite nice. Said and done, from now on I will dress warmer. Why should it be so hard to learn!
There is though one great thing with grey, dark atom days and that is that you can stay inside and watch movies, lite candles and just walk around in those comfy soft-pants all day long without the slightest guilt. Now when it’s fall I’m also longing for soups, stews, and just warm comforting foods. This soup with roasted bell peppers is just about perfect and exactly what I want this time of the year. I came up with the recipe about two months ago and I have cooked it three times since then so you can say that it has become very renowned in our little family of two. I roast the bell pepper, onion, tomato, garlic and chili in the oven before transforming them into a soup. The roasting brings out the natural sweetness but also add that seared slightly bitter tones which works so well together.
It’s hearty, filling, healthy and just so so tasty. Serve the soup with a piece of sourdough bread and top that warm bowl with some coriander pesto and fried bell peppers and zucchini for a complete meal. Adding toppings to the soup really takes it to the next level. So don’t miss out on the toppings!
I love eating my soup in a big cup or mug instead of in a bowl. The fact that you can curl up in the sofa and hold it with your hands makes it so much better. It’s so “mysigt”as we say in Sweden. “Höstmys” is also the theme for this month’s månadens gröna (veggie of the month). What’s that strange word, you may think. It actually is one of the best things, if you ask me, and I only think it’s the Swedes and Danes who have a word for this state but cozy is close enough. “Mysigt” is though a slightly wider definition than cozy. Everything that’s nice, comfortable, warm and intimate is mysigt. So…
- Cooking when you get home after a long day at work and you’re tired and stressed out is “not mysigt”. Cooking a weekend night when you have plenty of time and can listen to music and sip on a glass of wine is “mysigt”.
- Sitting on a wooden chair reading study literature and drinking water is “not mysigt”. Snuggle up in the sofa with a good novel and a cup of hot chocolate is “mysigt”.
- Eating a salad a cold winters day when the the veggies are wilted and you just want a warm stew – that’s “not mysigt”. Caesar Salad at the balcony a warm summer day when all veggies are in season – that’s “mysigt”.
- Hard and uncomfy wooden chairs vs. a soft sofa stuffed with pillows
- Fluorescent lamps vs. candles
I think you get the point. “Höstmys” are everything that’s extra cozy at fall, like warm drinks, candle lights, blankets, and soups.
Another reason for making this soup is that it’s super cheap, at least this time of the year when all the veggies still a are in season. They had sale on paprika at my supermarket so it really is a bargain – both good for you and your wallet. So take the opportunity to cook up a warning soup, mys a lot and just enjoy -because that’s what fall is all about.
Roasted Bell Pepper Soup – 6 servings
750 g bell peppers/paprika, yellow or red (4 pieces)
325 g tomatoes (3 pieces)
325 g yellow onion (2 pieces)
1 red chili
6 garlic cloves
1 vegetable stock cube
500 g water
250 g cream
½ tbsp. red wine vinegar
35 g coriander/cilantro stalks
35 g chashew nuts
70 g neutral oil
1 garlic clove
1 red pepper
(sourdough bread, butter and cheese)
Oven: 250 °C
Soup. Dressed and roughly chop the bell peppers. Peel the onion and garlic. Chop the onion and tomatoes in big chunks as well. Leave the garlic cloves whole. Remove the like shaft on the chili and split it lengthwise, take out the seeds and the white inner membrane (in this case just a slight vibe of chili is enough; I want all the flavors to flourish without the chili being overpowering). Throw all the veggies on to a roasting tray and sprinkle with a good glug of olive oil and add salt and black pepper. Roast in the oven for 20-30 minutes or until softened and nicely golden brown. Give the veggies a stir once or twice so they get an evenly distributed color. Transfer to a pot with a veggie stock cube, cream and vinegar. Mix with a stick blender for a few minutes or until smooth. Transfer the soup to the stove, add water and bring everything up to a boil. Have a taste and add some extra salt and pepper if desired.
Coriander Pesto. Add coriander, peeled garlic, cashews and a small splash of the oil in a bowl, pestle of mortar or in a food processor. Mix/crush everything together until you have a thick, quite smooth paste. I used a stick blender. Blend in the rest of the oil and add salt and pepper to taste.
Fried Veggies. Bring a skillet up to quite high heat with a generous splash of oil. Slice the zucchini lengthwise. Cut the slices lengthwise once again before chopping them into small dices. Fry the zucchini for about 5 minutes or until the moisture is drawn out and they have started to take on some color. Desedd the bell pepper and chop it into dices, approximately the same size as the zucchini. Put them in the pan alongside the zucchini and fry for another 5 minutes or until golden brown. Add salt and black pepper to taste.
Serve the soup piping hot with the toppings and a slice of sourdough bread and cheese.