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Gluts are part of vegetable gardening as anyone who has grown their own knows only too well. At the moment in our garden the last peppers are all turning red at once and this has sent me scuttling after new recipe ideas to use them up.
I have roasted and peeled some of them and preserved them in jars with garlic and our own wonderful olive oil. But there is a limit to the amount conserves we can consume and, as the temperatures have taken a dive, I decided it was soup weather.
Roasted Red Pepper soup can be eaten cold in summer and hot in winter. When the weather is cooler I like to add a few drops of Tabasco sauce to the delicious recipe
and serve it with freshly grated parmesan cheese. It’s a great winter warmer!!
4 large red bell peppers
1 tsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 tsp mixed fresh herbs (rosemary, oregano, basil)
1/4 cup fresh parsley, chopped
3 cups chicken stock (or vegetable stock)
1 medium potato, peeled and chopped
1/4 cup dry white wine
Salt and freshly ground black pepper
2 tbsp sour cream or plain yoghurt
Parmesan cheese
Optional Tabasco sauce or chili powder
Either grill or roast the peppers whole until the skin is black and blistered, turning frequently. Place in a bowl and cover to cool. The skin should just slide off easily. Remove the seeds, take out the stalk, slice and reserve.
Heat the oil in a pan over a medium heat. Add the onions, carrots, garlic and herbs and sauté for about 5 minutes. Add the stock, peppers, potato and wine and bring to the boil before covering and turning the heat down low. Simmer gently for about 30 minutes.
Use a hand blender and puree the soup in the pot. Stir in the yoghurt or sour cream and check seasoning. Add Tabasco if you are using it. If you are using chilli powder add with the onions.
Serve with grated Parmesan cheese.
We hate to disappoint our clients on our ecological vegetable stall in Calasparra´s Friday market but unfortunately some produce sells out almost as soon as we put it on display. We are drawing up a list of produce with tick boxes so that customers can put in their orders for the next market day. We are also considering beginning a delivery service or central delivery point for mid week orders and accommodating customers who want to visit the project in Villa Vieja in order to buy direct.
This week novelties on the ecological stall, outside the gates of Cine Rosales, will be crisp white cauliflowers as well as broccoli and Jerusalem artichokes. Mmm!! I feel a cauliflower cheese coming on!

NEXOnr Calasparra