Grilled pepper and parmesan soup, with rocket salad oil
By evainthekitchen on February 11, 2014
I eat a lot of soup in the winter. Because it's easy, healthy and the possibilities are almost endless. You can turn almost every vegetable, or combination of vegetables, into a soup. And there's nothing like a steamy cup of soup when you're feeling not too hungry but do need some comfort food!
This soup has a great grilled (bell) pepper and parmesan flavour, and the rocket salad oil adds that little extra. All together, it really reminded me of summer. Frankly, not a bad thing on a February day when all you wish for is some warmth and sunshine.
With some bread and a nice salad it makes a perfect Meatless Monday lunch or dinner. But it tastes just as good on any other day of the week. The rocket salad oil keeps for at least a few weeks and tastes great in salads, on sandwiches, pizzas.... on about everything really.
Find the recipe on Eva in the Kitchen
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