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Roasted Red Pepper Feta Soup: A Delightful Winter Warmer from Kenna’s Cooks

As the chill of winter settles in, there’s nothing quite like a bowl of hearty soup to warm the soul. At Kenna’s Cooks, we pride ourselves on creating comforting dishes that not only nourish the body but also delight the palate. One of our signature recipes that has captured the hearts (and taste buds) of many is our Roasted Red Pepper Feta Soup. This vibrant, flavourful soup combines the natural sweetness of roasted red peppers with the creamy, tangy goodness of feta cheese, resulting in a dish that is both satisfying and unforgettable.

A Symphony of Flavours

The star of this soup is undoubtedly the roasted red peppers. Roasting brings out their natural sugars, adding a depth of flavour that’s hard to resist. The peppers are complemented by finely chopped onions and garlic, which infuse the base with aromatic goodness. As the ingredients simmer together, a beautiful harmony of flavours emerges, setting the stage for the star ingredient—feta cheese.

Feta adds a delightful creaminess and tang, perfectly balancing the sweetness of the peppers. When blended into the mix, it transforms the soup into a silky delight, making each spoonful a comforting experience. Garnished with fresh herbs and a drizzle of extra virgin olive oil, this soup is not only photogenic but also a culinary masterpiece.

The Ingredients

To prepare this aromatic soup, you will need:

• 4 large red peppers
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 500ml of vegetable or chicken stock
• 200g of feta cheese
• 2-3 tablespoons of olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

The Preparation

1. Roasting the Peppers: Preheat your oven to 200°C (180°C for fan ovens). Cut the red peppers in half, removing the seeds and stems. Place them on a baking tray, cut-side down, and drizzle with olive oil. Roast for about 25-30 minutes or until the skins are charred and blistered. Once roasted, remove from the oven and let them cool for a few minutes before peeling off the skins.

2. Sautéing the Base: In a large saucepan, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.

3. Blending the Soup: Add the roasted red peppers to the saucepan, followed by the vegetable or chicken stock. Bring the mixture to a simmer and let it cook for a further 10 minutes to allow the flavours to meld. Season with salt and pepper to taste.

4. Finishing Touches: Remove the soup from the heat and add the feta cheese. Using an immersion blender (or a regular blender, in batches), purée the soup until smooth and creamy. Adjust the seasoning if needed.

5. Serving: Ladle the soup into bowls and garnish with fresh herbs and a drizzle of olive oil. Serve with warm crusty bread for a truly comforting meal.

A Versatile Dish

What we love about this Roasted Red Pepper Feta Soup is its versatility. It can be served as a light starter at dinner parties or enjoyed as a quick lunch on a busy day. Additionally, it can be easily adapted to suit various dietary preferences. For a vegan version, simply replace the feta with a dairy-free alternative, and the result is just as delightful.

Conclusion

At Kenna’s Cooks, we believe that cooking should be an enjoyable experience, and this Roasted Red Pepper Feta Soup exemplifies that philosophy. With its simple ingredients and straightforward method, it invites everyone to step into the kitchen and create something special. So as you huddle up during those cold winter days, remember that a warm bowl of homemade soup is just a recipe away, ready to comfort and satisfy. Give it a try, and let the flavours of this delectable soup brighten your day!

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