Mimo's Recipe Book - Roasted Bell Pepper Soup as an Amuse-bouche or Starter
Roasted Bell Pepper Soup - Amuse-bouche or Starter
Our passion for tableware originated from our love for food, cooking, and togetherness. This autumn and winter, we'll take you on a culinary journey with various dishes that can form your (vegetarian) Christmas dinner. With each dish, we'll share our tableware choices and why we think they're a good match. Today: A roasted bell pepper soup, which you can prepare as an amuse-bouche or as a starter.
The Ingredients
- 1 kg roasted bell peppers (roast them yourself or use jarred)
- 2 red onions
- Garlic
- Feta
- Olive oil
- Fresh basil
- Spices: Salt, pepper, paprika powder
- Vegetable stock cube
Handy to have: An immersion blender & a spray bottle.
The Preparation
Sauté your onion and garlic in a pan with a thin layer of olive oil. Add the peeled, roasted bell peppers and paprika powder. Pour water into the pan, ensuring the bell peppers are just submerged. Add half a stock cube, bring to a boil, and let it soften nicely. Grab the immersion blender and purée the mixture into a soup.
Remove the feta from its packaging. Blend fresh basil with (raw) olive oil and add a small pinch of salt. You're ready to serve the soup!
Serving - In a Bowl or a Small Bowl
You're almost ready to eat! The soup just needs to be served. We chose the following tableware:
- Small Bowl: Choose a small bowl if you want to serve the soup as an amuse-bouche. The brown of the bowl, the red of the soup, and the white of the feta create a beautiful classic look.
- Bowl: Choose a bowl if you want to serve the soup as a starter. We opted for the green Ocean Breeze bowl to make the colors pop.
Pour the soup into the bowl, crumble some feta on top, and drizzle the basil-infused olive oil over the soup to finish it. Complete the plating with a fresh basil leaf.
Enjoy your meal!
Want more tableware inspiration? Check out the photos with our Portuguese tableware or visit our Instagram page.