Red peppers get all the love but the humble green pepper is fresh and unexpected. I had posted a green pepper soup recipe here years ago and it was one of my most popular; I’ve tweaked it slightly and taken terribly lit moody new photos.
While not as sweet as red peppers, deeply roasting green ones does bring out a bit of sweetness, though their overall flavor is more grassy and herbal. In this soup the grassiness is enhanced by ground coriander, deepened by cumin, and mellowed and richened by coconut milk. It’s light enough that I’d like to try it chilled in the summer, but right now in the winter it’s the perfect cheap and green dish for your New Year.
Roasted Green Pepper Soup
- 3 green peppers
- 1-2 tablespoons coconut oil, or a flavorless oil
- 1 onion, chopped
- 2 garlic cloves, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- salt & pepper to taste
- 4 cups vegetable broth, divided
- 1 can coconut milk, left in the fridge overnight to separate into water and cream
Heat oven to 450° and roast green peppers by placing on the rack and turning with tongs as they blacken (place a cookie sheet on the rack underneath to catch any drips). When blackened, place in a bowl and cover with a plate or plastic wrap to steam and make easier to peel.
Meanwhile in a soup pot heat coconut oil and saute onion until just beginning to turn golden, being careful not to burn. Add garlic and cook for a minute or so, then add coriander, cumin, salt (start with a scant teaspoon) and generous black pepper. Cook, stirring, for another minute, and add about a cup of the vegetable broth. Move mixture to a blender.
Peel and deseed the green peppers and place in the blender with the soupy mixture and blend until smooth, adding more vegetable broth if necessary. Return to the pot and heat through.
Open the can of coconut milk and reserve several spoons of the cream for garnish. Add the rest to the soup and heat through well, and adjust seasoning if necessary. Serve with a dollop of coconut cream.