This soup is made with yellow and orange peppers, but you could use red or green peppers if that’s all you have in.
- 1 yellow pepper
- 1 orange pepper
- 1 potato
- 2 or 3 celery sticks
- 500ml chicken stock
- 1 knob of butter
- Dash of olive oil
- Salt and pepper
Remove the tops and bottoms from the peppers and then remove the white pith and the seeds. Chop the peppers into squares.
Roughly chop the potato and the celery sticks.
Heat the oil and the butter in a frying pan and fry off the potato chunks for five minutes or so.
Add the celery and the peppers and fry them for a further five minutes.
Add the chicken stock and season the soup well. Bring the mixture to the boil and simmer it for around twenty minutes, then blitz it with a hand blender or in a food processor.
Serve it with bread rolls or a dollop of goat’s cheese.