Barbecued Vegetable and Chilli Soup

    50 minutes

    Soup with bite made with barbecued vegetables, chillies, bacon, mushrooms and ricotta. A snap to make.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 3 large tomatoes
    • 1 small onion
    • 2 Herbie's Spices Chilli Ancho Whole
    • 1 clove garlic
    • 1 litre chicken stock
    • 1 tablespoon olive oil
    • 1/2 cup chopped bacon
    • 1 cup finely chopped mushrooms
    • 1 tablespoon ricotta

    Preparation:15min  ›  Cook:25min  ›  Extra time:10min soaking  ›  Ready in:50min 

    1. Preheat grill or barbecue plate.
    2. Thickly slice tomatoes and onion and char along with chillies and garlic for five minutes. Remove chillies and grill or BBQ remaining vegetables a further five minutes.
    3. Remove the stems and seeds from chillies and soak them in 1 cup stock for 10 minutes.
    4. Puree vegetables, chillies and 2 cups of the stock until smooth.
    5. Heat oil in a large saucepan, add bacon and mushrooms and cook, stirring occasionally, for 5 minutes.
    6. Blend these with the remaining stock, with the ricotta, until smooth, then return to saucepan with the chilli soup, adding salt to taste. Cook a further five minutes.
    7. Garnish with fresh coriander when serving.

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