Trio of Capsicum Soup in 1 Bowl

This soup is pretty easy and is a great looking
dish that tastes fantastic.


1 red pepper

1 green pepper

1 yellow pepper

1 medium onion onion

1 small garlic clove

500 ml of chicken/vegetable stock

1 sliced fennel bulb

Splash of Pernod

3tbs good olive oil & chilli oil for garnish


Deseed and roughly chop the capsicums [peppers]. Roughly chop 1/3 of the onion, fennel and garlic. Sweat off in 1tbs of olive oil for about 5 to 10 minutes

Add 1/3 of the stock and simmer a further 10 minutes. [see photo] When cooked place in blender for about 1 minute. Only use half of the liquid in each pan to the blender with the vegetables, and add liquid to reach even consistency. Then add 1/3 of the Pernod.

Repeat the above process for the green and yellow peppers. All the soups need to be of the same consistency.

To serve place a 2½in metal ring or scone cutter into centre of bowl and fill with one of the soups. Then pour the other two soups - simultaneously - between the ring and rim of the soup plate. Remove the ring.

Finally add a couple of drops of chilli oil and serve with home made dinner rolls. [see recipe in previous blog]


  1. Hi, interesting looking soup! Would like to give it a try, but could you please tell me how many serves it makes? Thank you and happy cooking!

  2. All recipe's on this site are for 4 people. Having said this as an entree it could serve maybe 6

    Let me know how it goes.

  3. Hello, I've made the soup for today and it was very nice. Definitely eyecatching! Didn't use the Pernod (non-drinking household), but used a little Star Anise instead. Worked out well and visitors were intrigued and impressed. Thanks for the recipe. Used 1.5 times the amount for 6 entrees and it was just enough.


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