Raw, Plant Based, Vegan and Dairy Free
This red pepper soup is the perfect relaxed soup for the colder months. Vibrant in colour and a robust flavour, dehydrating the peppers makes them markedly sweeter.
The art and science of raw soup making is just one of the areas that I cover in my raw chef training intensive, Feast. It’s so easy to think that you can chuck everything in a blender in a laissez faire and absent minded fashion and all will come good. However, raw soups aren’t as forgiving as their cooked counterparts so precision is everything if you want a superior raw soup.
Warming the soup brings out the full flavour of the peppers, this soup is even more delicious if served in a warmed bowl.
- 2 cups red pepper (bell pepper), cut into 1 inch pieces
- 1 tsp olive oil
- ⅓ cup carrot juice (about 3 carrots, juiced)
- 1 stalk celery
- 1 tsp lemon juice
- A pinch salt
- A pinch cayenne (optional)
- In a bowl, coat 1 ½ cups red pepper (bell pepper) with 1 tsp olive oil.
- Spread the peppers on a teflex sheet and dehydrate for 2 hours at 115 F.
- Juice the celery and remaining ½ cup of red pepper.
- In a blender, whizz the carrot juice, celery and pepper juice with the lemon juice, salt and dehydrated red peppers. Blend until smooth.
- Season with salt and cayenne pepper to taste.
- Heat in a saucepan until just warm to the touch.