{"id":75,"date":"2008-02-29T17:19:23","date_gmt":"2008-02-29T17:19:23","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=75"},"modified":"2008-02-29T17:19:23","modified_gmt":"2008-02-29T17:19:23","slug":"roasted-red-pepper-soup","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=75","title":{"rendered":"Roasted Red Pepper Soup"},"content":{"rendered":"<p class=\"bodytext\"> Developed from an idea in a <cite>Waitrose Seasons<\/cite> magazine &#8211; yet to be tried. I want to roast the peppers whole so as to profit from the juices that accumulate inside. This means they&#8217;ll need seeding after roasting. Served with Dukkah.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">6<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">10 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">50 mins<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>4 red peppers<\/li>\n<li>1 large carrot, peeled &amp; roughly chopped<\/li>\n<li>1 red onion, roughly chopped<\/li>\n<li>1 tbs balsamic vinegar<\/li>\n<li>2 tbs olive oil<\/li>\n<li>1 litre stock<\/li>\n<li>50g roasted unsalted pistachio nuts<\/li>\n<li>2 tsp sesame seeds<\/li>\n<li>1 tsp black mustard seeds<\/li>\n<li>1 tsp cumin seeds<\/li>\n<li>salt &amp; pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\"> Preheat the oven to 190\u00b0C (gas mk 5). Toss the vegetables together with the olive oil and balsamic vinegar and place in a roasting pan. Place in the oven and roast for about 35 mins, stirring halfway through, until they are tender and caramelised.<\/p>\n<p class=\"bodytext\"> Meanwhile, make the dukkah. Place the nuts and seeds in a dry frying pan and toast over gentle heat until the mustard seeds start to pop. Allow to cool, then pulse them in a food processor until coarsely ground. Transfer to a bowl.<\/p>\n<p class=\"bodytext\"> Add the vegetables, together with any accumulated juices, and stock to a pan and heat for a few minutes to blend the flavours. Blitz in a blender (preferably the same one that the dukkah was ground in). Season with salt and pepper to taste. Serve with some of the dukkah sprinkled on top.<\/p>\n<\/div>\n<p class=\"bodytext\"> <a href=\"pdf\/RoastedRedPepperSoup.pdf\" type=\"application\/pdf\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Developed from an idea in a Waitrose Seasons magazine &#8211; yet to be tried. I want to roast the peppers whole so as to profit from the juices that accumulate inside. This means they&#8217;ll need seeding after roasting. Served with<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=75\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[3],"tags":[18],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-1d","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/75"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=75"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/75\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=75"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=75"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=75"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}