When I first looked at the recipe for no name Naturally Imperfect Red Pepper Potato Soup that came with the no name Naturally Imperfect Peppers, I must admit, I was extremely worried. I had never added ground nutmeg and cinnamon to a soup before, let alone one with peppers and potatoes.
I am happy to reassure you, this is a stunning soup! Earthy, savoury and delicious.
Please note the original recipe serves 8 so I divided the recipe in half for this post
You will need 1/2 cup of butter or oil, 3 large potatoes (or a bunch of nugget potatoes which is what I used), 2 chopped no name Naturally Imperfect peppers, 1 cup chopped carrot, 1 cup chopped onion, 4 minced garlic cloves, 8 cups no name chicken stock, 1/4 tsp no name nutmeg, 1/2 tsp no name dried sage, 1/4 tsp no name ground ginger and 1/4 tsp no name cinnamon.
Melt butter in a large pot over medium heat. Cook onion, red pepper and celery in the butter for 6 minutes. Add garlic and cook another 2 minutes.
Pour in 3 cups of the chicken stock and season with salt and pepper.
Add 3 cups of chicken stock, the carrots, nutmeg and cinnamon. Stir in potatoes with remaining 2 cups of stock. Bring to a boil and simmer for 12 minutes.
Add dried sage and ginger. Continue simmering for another 10 to 15 minutes.
I do not think I have ever had peppers in a soup for anything other than a pureed soup but they got so soft and tender and quite delicious this way too. I was not the only one who enjoyed it, Reg liked it too and it was a perfect way to be creative with no name’s Naturally Imperfect Peppers. Delicious!