- 3 tbsp olive oil (divided)
- 1 medium red onion (160g) (finely chopped)
- 1 stalk of celery (finely chopped)
- 2 cloves of garlic (minced or put through a garlic press)
- ¼ tsp dried red chili flakes
- 3 medium carrots (250g) ( peeled and chopped)
- 3 large red bell peppers (cut into quarters, stem, seeds and pith removed.)
- 900 ml vegetable stock (3¾ cups ) (made with two vegetable stock cubes)
- 3 or 4 sprigs of fresh thyme (the leaves picked from the stem, plus more for serving)
- 150 ml / ½ a cup of single cream (light cream)
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
- 4 thick slices of sourdough bread
- 1 tbsp of olive oil
- 2 cloves of garlic
- 100 g feta (¾ of a cup of crumbled feta)
- ½ tbsp thyme leaves
To Make The Soup
To Make the Feta Toast
- For a deeper flavor, opt for flame-roasted red peppers from the store; they add a rich, smoky taste to the soup.
- Ensure the onion, celery, and carrots are cooked until soft (about 20 minutes) to develop a sweet base for your soup and avoid any raw vegetable taste.
- For a lighter option, you can substitute single cream with Greek yogurt; just stir it in at the end to prevent curdling.
- Store any leftover soup in an airtight container in the fridge for up to 3 days; reheat gently on the stove to maintain its creamy texture.
- For perfectly crispy feta toast, broil on high for the last minute, watching closely to prevent burning.
