Red peppers & Almonds

 I must admit I am inspired, the moussaka was so delicious that I couldn't wait to cook the next recipe from "New food for thought". I think I should try to make an effort at the beginning of every week to cook one more substantial dish and one soup, which will last for many more days during the busy week, and even longer when frozen.

This is part of my effort to try and change my habits of nibbling unhealthy foods and not planning ahead on my meals. Also by freezing individual portions in the right size will reduce the temptation to take seconds, one of my many bad habits.

As I am trying to find a more sensible attitude to eating you might find me writing more about that aspect of food on the blog as well. Any discussion and tips are certainly welcome! Now, to the recipe of

Red pepper and almond soup
(serves 4 according to the original recipe)

Olive oil
700g red peppers, cored, de-seeded and cut in half
2 onions, finely chopped
4 sticks celery, thinly sliced
2 cloves garlic, crushed
2 tsp paprika (I used smoked cause I love it!!)
400g tinned tomatoes
100g ground almonds
600g veg stock
salt & pepper
fresh basil
roasted, flaked almonds for garnish

1. Roast the peppers under a hot grill until lightly charred. Peel off the skin and discard.

2. Fry the onions, celery, garlic and (smoked) paprika together with the olive oil for 5-10 mins until soft.

3. Add tomatoes, ground almonds and roasted peppers. Continue to cook another 3-4 minutes. Add the stock and use a stick blender to mix until smooth.

 4. Season with salt, pepper and the fresh basil. Bring gently back to boil. (Might want to use a bigger saucepan than me, I nearly had the soup all over the stove.)

5. Serve with the roasted almonds.