Previous page

Red pepper soup with cashew nuts

Serves 4
Summer

  • 6 sweet red peppers
  • 3 shallots, finely chopped
  • 1 clove of garlic, chopped
  • 3 tablespoons olive oil
  • 1 small tin tomato puree
  • 400 ml coconut milk (from a tin)
  • 2 bouillon cubes
  • 3-5 tablespoons Thai fish sauce
  • chilli flakes to taste
  • 100 g cashew nuts

Heat the oven to 200 degrees. Cut the peppers in half lengthways and remove the seeds and veins. Lay the peppers outside up in an oven dish and roast them in the oven for 12-15 minutes until the skin clearly starts to peel away. Remove from the oven, cover the dish with aluminium foil and leave to stand for a couple of minutes. One by one take out the pieces – keep the others covered – and remove as much skin as you can.

Fry the shallot with the garlic in the oil until the garlic becomes aromatic and is just turning golden. Add the tomato puree and fry for a minute, then add the peppers and coconut milk plus 750 ml water and the bouillon cubes. Simmer gently for 5 minutes. Puree the soup with the hand blender. Flavour with plenty of fish sauce and chilli flakes. Serve the soup scattered with the cashew nuts.

Discover the world at Leiden University