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Red Pepper Soup

After I read Millie’s Red Bell Pepper Bisque recipe in her blog Millie Mirepoix this week, I went straight to the local Chinese market after work, bought 4 red peppers and whipped up something similar. I read overseas blogs, but reading NZ blogs is more relevant when we cook seasonally with seasonal produce.

I also made some rosemary and celery scones. Served hot and buttered they filled us right up.

I love that soup is so forgiving and experimentation usually leads to wonderful things.

Millie Mirepoix’s Recipe is here:

My changes were:

  • 1 heaped teaspoon of green curry paste instead of cayenne pepper
  • 2 teaspoons of chicken bouillon instead of chicken stock
  • No crème fraîche
  • 2 carrots instead of 1
  • 2 celery stalks instead of 2

This soup is surprisingly filling and I only needed a cup worth and a scone the next day for lunch. Curses to the tupperware container that was not leak proof! Thank goodness I always plastic bag stuff before it goes into my handbag.

Tofu the rabbit very much liked this soup because he got all the carrot peelings as well as the celery leaves. He reeks of celery when he eats the leaves. Celery isn’t one of those things that you think are strong smelling but when you have a keen rabbit intent on giving you kisses, his celery breath is undeniable.

This entry was posted in: Eats
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I am Genie, a graphic designer/photographer obsessed with food and bunnies. I live in Whanganui, New Zealand with my husband, The Koala and our two rabbits, Kobe and Bento. I write about my hedonistic ways and I love the mantra "Eat well, travel often". I prefer not to write about myself in third person.

1 Comment

  1. awesome!! this looks so good, especially like your addition of green curry paste! will have to try that next time. I’ve got so many capsicums, haha…

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