Soup Glorious soup

For everyone who has requested Nigel’s soup recipes here they are,for all my American friends and fellow felters enduring the snow maybe these will help you feel better.

From the kitchen of Dr Nigel Day

Pepper soup:

1 kg peppers — red / green / yellow / orange
350g onions
3 garlic cloves
vegetable stock powder (eg, Marigold Bouillon or Knorr)or homemade stock
ground peppercorn
35g sunflower oil
Cut onions and fry in sunflower oil until start of browning.  Add ground peppercorns.
Wash and cut open peppers.  Remove all seeds.  Cut into thin strips.
Add peppers to fried onions.
Add garlic cloves, crushed.
Slow cook in frying pan for 30-60 minutes (cover pan to reduce water loss).
Weigh onion / peppers.
Transfer to large saucepan and add an equal weight of hot water.  Guideline:  Total weight onions + peppers + water should be about 2kg.
To total weight of onions, peppers and water, add vegetable stock powder as recommended by manufacturer (this also provides the necessary salt).
Using a hand-blender, reduce the onions and peppers to the final soup mix.
If soup is too thick, add water as necessary.  More vegetable stock may be required according to the extra water added.
Butternut squash soup:

1 kg butternut squash
350g onions
250g smoked bacon
3 garlic cloves
vegetable stock powder (eg, Marigold Bouillon or Knorr)
ground peppercorn
35g sunflower oil
Cut onions and fry in sunflower oil until start of browning.  Add ground peppercorns.
Peel butternut squash.  Cut open and remove all seeds.  Cut into small cubes.
Add cubes to water in a saucepan and boil for 30-60 minutes until softened (cover pan to reduce water loss).
Add onions to saucepan.
Add garlic cloves, crushed.
Grill bacon and then cut into small strips.  Add to saucepan.
Weigh onion / butternut / bacon mixture.
Transfer to large saucepan and add extra hot water.  Guideline:  Total weight onions + butternut + bacon should be about 2kg.
To total weight of onions, butternut and water, add vegetable stock powder as recommended by manufacturer (this also provides the necessary salt).
Using a hand-blender, reduce the onions, butternut and bacon to the final soup mix.
If soup is too thick, add water as necessary.  More vegetable stock may be required according to the extra water added.