In my last food post I mentioned one of the joys of winter being a lovely bowl of soup. Here is my first soup of the season. It is courtesy of the Minimalist Baker site, one which we have found to have very reliable recipes.
For this recipe, take note that you will need to roast your peppers, garlic and almonds a little while before you want to make the soup. The peppers will need to cool down sufficiently so you can peel the skin from them. When I’m organised I will do this the day before. Everything after that is very simple indeed. I put the peppers and the garlic in one dish to roast and the almonds in another. The almonds will come out of the oven first, then the garlic and then finally the peppers.
To smash the chickpeas, I put them all into the soup pan whole and then use a potato masher to crush them a bit.
For some ideas of breads/muffins to accompany the soup, take a look at some of my blog posts, including cornbread and feta and nigella seed muffins.