2016 – Week 1: Soup – Roasted Red Pepper

52 Week Cooking Challenge

Week 1 – Soup – Roasted Red Pepper Soup.
(Something to keep the cold away)

This is a recipe which we’ve been having at home for years. It’s perfect for the weather right now thanks to all the nutrients tat have been packed in – and it tastes incredible too! It’s the first week of his year’s 52 week cooking challenge so we hope if you’re reading this you make a new dish of your own – even if it’s not this one.


Ingredients (6 portions of soup): 

For the Soup…

  • 4 Red Bell Peppers
  • 2 cloves of Garlic
  • 1 large Onion (2 medium onions)
  • 2 spicy Chillies (add even more if you like the heat!)
  • 2 table spoons of vegetable oil
  • 2 vegetable stock cubes
  • 4 large Potatoes
  • 200g of diced Carrots
  • 200g of diced Turnip

For the Croutons…

  • 4 tablespoons of butter
  • 1 clove of Garlic
  • 3 (3/4 inch thick) slices French bread, cut into cubes.


For the Soup… Prep: 15mins…Cooking time: 20 minutes


  1. Have all your vegetables chopped as roughly as you like (just don’t leave them whole…)
  2. In a large, deep pan, fry your onions, garlic and chillies in the vegetable oil until softened.
  3. Whilst these are softening you can roast the peppers however you wish. We choose to do this over the gas hob. Hold the pepper over the flame until they blacken and set aside. Chop into large chunks once they’ve cooled (wait until they’re cool….stop it…you’ll burn yourself..).
  4. Once the onions have softened you can add the rest of the vegetables that you have prepared along with the peppers which you have blackened and sliced. Cover to the brim with boiling water, crumble your vegetable stock cubes over and give it a stir.
  5. Once the soup has been boiling for roughly 20 minutes you can remove from the heat and get your blender out. We use a hand blender but use any means you have! But…WAIT till it’s cool. WAIT. STOP IT. You don’t want to paint yourself and your walls with Roasting hot soup – behave.
  6. Once at your desired consistency then you can add the tins of tomatoes and give it another blend/mix through. Taste and season!

For the Soup… Prep: 15mins…Cooking time: 20 minutes

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large sauté pan, melt the butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add the bread cubes, and toss to coat. Spread on a baking sheet.
  3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Again – allow them to cool.

InstaScranUK Tip…Serve your soup with the croutons and a drizzle of soured cream. 90% of the time if you drizzle the soured cream from a height the food will taste better and you’ll feel more chef-ey. 50% of the time we also make up our own statistics.


One thought on “2016 – Week 1: Soup – Roasted Red Pepper

  1. […] on the lookout for a nice challenge I read about 52 weeks of cooking on the Instagram account of Instacranuk. This Reddit theme challenge sets goals to cook a dish each week and post this on your blog, IG […]


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