Spiced Portobello & Red Pepper Soup

Ingredients

For 4 servings

• 4 piece large portobello mushrooms, diced
• 1 piece large onion, chopped
• 3 piece garlic cloves, minced
• 2 piece large red bell peppers, diced
• 960 g vegetable broth
• 300 g chopped tomatoes
• 3 g ground cumin
• 3 g smoked paprika
• 2 g cayenne pepper
• Salt, to taste
• Black pepper, to taste
• 15 g fresh cilantro, chopped
• 28 g olive oil
• Feta, crumbled, to garnish
• Whole-grain rolls, to serve

Method

1. 1

   Warm the olive oil in a large pot over medium-high heat. Sweat the onion and garlic until soft and translucent, about 4 minutes.

2. 2

   Add the portobello mushrooms and red peppers and cook until the mushrooms are tender and their liquid has cooked off, 6–8 minutes.

3. 3

   Stir in the cumin, smoked paprika and cayenne and toast for 1 minute, until fragrant and evenly coating the vegetables.

4. 4

   Pour in the chopped tomatoes and vegetable broth, season, and bring to a gentle simmer.

5. 5

   Cover and simmer over low heat for 15 minutes to let the flavours build.

6. 6

   Off the heat, stir through the chopped cilantro, then taste and adjust the seasoning.

7. 7

   Ladle into warm bowls, finish with crumbled feta and serve with warm whole-grain rolls.