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Recipes Quick and Easy

Red Pepper Soup With Goat's Cheese And Spinach Bruschetta

Ingredients
  • 3 Red Peppers
  • 3 Potatoes
  • 3 Cloves Garlic
  • 1 Bag of spinach
  • Goats cheese
  • 1 Bread roll
  • 1 Cube of chicken stock

Having a big, heavy dinner every night with meat and veg can be a bit much so I wanted to create something that was light and quick to cook and didn't feature any meat. This is perfect for a couple of you to lash together when you get home from work because from start to finish it is going to take a maximum of 30 minutes which is not bad for restaurant standard food.

Instructions

Step 1

So for once there is no meat in sight. You can use any type of goat's cheese but if you want a special treat spend a little more and get something fancy. You'll taste the difference

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Step 2

Chop up the peppers into nice even sized pieces.

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Step 3

Chop the garlic into nice small pieces.

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Step 4

Lash a little bit of olive oil to start making the soup in a decent sized pot.

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Step 5

Lash in the peppers and the garlic. The key here is cooking them nice and slowly so as all the sweet flavours of the peppers come out.

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Step 6

Stir them at all times and make sure you don't have the heat too high. You'll need a good 10-15 minutes on this low heat to extract all the nice sweetness.

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Step 7

Peel the potatoes. I'm not going to bother telling you how to do that because if you can't peel spuds you might as well give up!

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Step 8

Chop them up in to even sized pieces. The potatoes are for giving the soup a nice even consistency

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Step 9

When the peppers are nice and soft, chuck the potatoes in to the pot.

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Step 10

Keep them cooking for about another 2-3 minutes while stirring everything.

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Step 11

Cover it all up with water.

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Step 12

Lash in the chicken stock (use vegetable stock if you are a veggie).

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Step 13

While the soup is coming up to the boil chop your bread in half.

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Step 14

Grab your goat's cheese out of the fridge.

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Step 15

You'll want to peel the skin off. The best way to do this is just using your hands (clean them first)

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Step 16

You'll just be left with the cheese from the middle.

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Step 17

Lash a good bit of olive oil on the bread.

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Step 18

Place the break in a nice griddle pan (Frying pan will do if you don't have anything else) and grill it up

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Step 19

Flip it over and get it nice and crispy on both sides

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Step 20

In a new pan place a small amount of olive oil and allow it to warm up

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Step 21

When its nicely heated lash in all the spinach. It will shrink massively in size so don't worry if it is spilling out over the sides.

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Step 22

With everything ready now it is just a case of assembling it all.

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Step 23

Lash the spinach on to the bread in the pan.

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Step 24

Chuck the goats cheese up on top and then lash the whole thing in to a nice hot oven (180C) for about 3-4 minutes

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Step 25

The soup will take about 15 minutes of boiling away. Once the spuds are cooked through, chuck the whole thing in to the blender with some salt and pepper.

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Step 26

Blitz it until it is nice and smooth.

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Step 27

Serve the soup up immediately along with the hot and crispy bruschetta. Absolutely delicious!

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I love little dishes like this because you can lash enough soup together to do you for a couple of nights or for lunch the next day. You could also make either the bruschetta or the soup on their own but the flavours are so well matched that they make the perfect combo.

Written By

Niall Harbison

Niall founded our sister site Lovin' Dublin with a few simple aims: discover new places to eat in Dublin and share simple recipes cooked up in his kitchen.

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