Recipe for you : Troodos paprika and vegetable soup

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
28/04/2010 18:03

We have tried this soup in one of the restaurants on the Greek side and love it very much!





TROODOS PAPRIKA and VEGETABLE SOUP.



How delicious can food get! This is a soup I can not stop eating, it is so more-ish !.



Well flavoured stock is important but the vegetables can be changed to meet availability or to suit your preference. Any colour of bell pepper can be used or even a mix, maybe try the more spicy varieties?

A tasty vegetable stock could be used to make a really good vegetarian soup.

It reheats well, so make a lot you will never regret it.

If you wish to freeze it, it will be better without potato.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
28/04/2010 18:04

Ingredients, stage one.

Olive oil 60 g. (4 tablespoons)

Celery 2cm slices one good stick.

Onion 3cm dice one medium.

Carrot 1cm slices two medium.

Dill seed one tablespoon.

Paprika (Sweet) flakes two tablespoons, at least.

Chilli pepper (optional) one teaspoon or to taste.



Two litres well flavoured stock or bouillon, preferably jellified.

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
28/04/2010 18:05

Ingredients, stage two.

Sweet bell pepper, 2cm dice one medium.

Celery 1cm slices two medium sticks.

Spring onion 1cm diagonal slices three to four including most of the green.

Carrot grated coarsely one medium.

Potato 2 cm dice, two medium.



Canned chopped tomato in juice, 400g or tomato puree to taste.



Seasoning ingredients to add to your taste.

Paprika (sweet) Flakes.

Chilli pepper.

Black pepper, coarsely ground.

Bouillon powder. (Salt alternative)

Marisa


Joined: 23/04/2009
Posts: 545

Message Posted:
28/04/2010 18:05

Method.

1. Heat the olive oil in a large sauce pan, add all the stage one vegetables and herbs, and stir fry

for 5 minutes.

2. Add the stock/ bouillon; boil gently until the carrot is almost cooked (al dente). About

10 minutes.

3. Add the stage two vegetables, bring to simmering point, and continue cooking for a further 10

minutes, add the tomatoes or tomato puree, season to taste with judicious additions of the

seasoning ingredients simmer for 5 minutes or so, allow the soup to mature for some time

before you serve it, or allow it to go cold and re heat.



Serve with soured cream, chopped fresh Dill and/or Coriander.

Fried sippets are good with this soup too.