Spicy Roasted Red Pepper Soup with Biltong
Posted on FEBRUARY 01, 2022
Check out this Spicy Red Pepper Soup - made awesome with biltong.
- 4 red bell peppers, halved lengthwise, ribs, stem, and seeds removed
- 1 medium red onion, diced
- 2 jalapeños, halved lengthwise
- 2 tablespoons olive oil
- 1 tablespoon kosher salt, divided
- 3 tablespoons butter
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- Zest and juice of 1 lemon, separated
- 2 stalks of celery, diced
- 1 carrot, peeled and diced
- 16 ounces of riced cauliflower
- 2 packages stryve peri peri biltong
- 4 cups beef broth or stock
- 29 ounces cans of diced fire roasted tomatoes (2 cans)
- Sour cream, lemon juice, chives, olive oil, jalapeños, salt, pepper & biltong to garnish
- Preheat your broiler on high for a few minutes and position your oven racks to be closest to the broiler. Prepare a baking sheet, add red bell pepper halves cut side down, along with red onion, and jalapeños to the baking sheet. Coat with olive oil, and salt. Roast under the broiler under the tops of the vegetables are blackened for about 25-30 minutes.
- After everything is done roasting, cover the red peppers and jalapenos in a bowl with plastic wrap to steam them so you can remove the blackened skin easily after about 15-20 minutes. You want to make sure it’s cool enough to handle before peeling. Allow the red onion to cool down before peeling off any blackened bits.
- Meanwhile, add butter to the dutch oven to melt over medium heat. Add in garlic, lemon zest, smoked paprika, oregano, cayenne, red pepper flakes, and black pepper. Cook until garlic is fragrant, about 30 seconds.
- After the spices have been toasted, add celery, carrot, riced cauliflower, and biltong with a good pinch of salt to the dutch oven. Cook to soften the vegetables for about 10 minutes, stirring every frequently.
- Once vegetables have softened, add in roasted red peppers, jalapeños, onion, beef broth, and diced tomatoes with a big pinch of salt. Allow to simmer, covered for about 15 minutes.
- After simmering, use an immersion blender or blender to puree the mixture, then return back to the pot. Squeeze in fresh lemon juice, stir, and adjust seasonings to taste.
- Ladle into bowls and garnish with sour cream, more lemon juice, chives, olive oil, jalapeños, salt, pepper & biltong. Enjoy!