Yellow Bell Pepper and Fava Bean Soup

It's snowing outside! The temperatures have dropped drastically to below zero Celsius. A thin white blanket hugs the rooftops, cars and trees and I really can say that at this time of year Weimar looks amazing in white. As the sun sets into the west skies, shades of pink, orange and purple take over the skyscape and the fields next to our house covered in white glory, sparkle as the rays dance off the frozen ice crystals.

You've heard me say this often - I am a summer girl - but Weimar captures me each winter with it's magical and picturesque scenery. Especially now, when houses are beautifully decorated and there is that merry spirit in the air.

Dusk is the perfect time to go for a walk in our area. The houses begin to light up in fairy lights and inside candles create a wonderful warm atmosphere. Our favorite pass time during the walk is sneaking a few peaks into the windows - Christmas tree voyeurism! I love seeing how each family have decorated the tree and the living room. C'mon everyone does it! We will then joke about the funny decorations or marvel at pretty hand-blown glass baubles.

Coming back indoors into the warmth of our cozy house, I too light up candles and the hand carved candle arch on the window sill. Time to think about dinner. Soup - that's what we all are craving for after the walk in the crisp cold air. Something to soothe and comfort from the inside out. The refrigerator presents me with a few interesting ingredient combination and I begin chopping.

The sweet creamy flavoring of bell pepper gives a perfect highlight to the basis of this soup. With fava beans adding heartiness and earthiness.

Red Bell Pepper and Fava Bean Soup

Printable version of recipe here.

Ingredients

5 yellow bell peppers, deseeded and cut in halves
2-3 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, sliced
2 teaspoons paprika powder
11/4 liter vegetable stock
200g fava beans, shelled and blanched
120-130g sun-dried tomatoes in oil, drained and sliced
Salt and pepper
juice of 1/2 lemon.

Method

1. Preheat oven to 180 degrees C. Brush a baking sheet with some olive oil.
   
   
2. In a bowl toss the bell pepper halves with 1 tablespoon oil and a pinch of salt then place the bell pepper halves, skin side up, on the baking sheet. Roast for about 15-20 minutes until the skins have browned. Remove from oven and cover with a kitchen towel.
   
   
3. In a large pot heat 1 tablespoon oil to medium and sauté onions and garlic until they begin to release their aromas and turn translucent – about 5 minutes.
   
   
4. Peel the skins off the bell peppers, then add them together with the paprika powder to the garlic and onions. Sauté on high heat for another minute or so.
   
   
5. Pour in the stock and bring to a boil, then reduce heat and allow to simmer for 15-20 minutes. Add about 150g of the blanched fava beans and simmer for another 15 minutes.
   
   
6. Once the fava beans are soft, puree the mixture until smooth and creamy. Alternatively you can pour into a blender and blend the soup. Season to taste.
   
   
7. In the meantime, heat the remaining olive oil in a pan and sauté the rest of the fava beans with some salt and pepper. Add the sun-dried tomatoes and quickly toss. Drizzle some of the lemon juice. Set aside.
   
   
8. Serve the soup in warm bowls and top with the sautéed fava bean and sun-dried tomato mixture.

Food Guide Tips:

You’ll find everything you need to know about the ingredients below in my food guide section:

- Bell Peppers

- Tomatoes

 

 

 

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Verdict

This was amazingly good. The mellow aromas of the yellow bell pepper paired up incredibly with the more robust, buttery and nutty flavors of the fava beans. Served with some warm fougasse or focaccia the meal was more than gratifying.

This is being sent out (late) to Harini over at Tongueticklers, who is my guest hostess for this session of Monthly Mingle. Her wonderful theme is Comforting Soups.  For those wondering where the hec that Brunch roundup is - please bear with me. It'll be up on Friday/Saturday - so you'll be getting two mingle roundups this month! Stay tuned!

Don't forget Menu For Hope 6!
Make sure you bid on a huge selection of awesome prizes and help us raise money for the World Food Programme. If you are looking to add to your photography equipment you will love what I am offering. Come take a look!

You might like these soups from WFLH:

Minestrone with Pesto	Spicy Roasted Tomato And Red Bell Pepper Soup	Red Bell Pepper Soup

   

 

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