In this really cold snap we have to look to the Nordics for lunch time inspiration – how do they keep warm and keep going all day long? I mean, they experience temperatures way colder than we could imagine… Well, they cook up delicious hot and hearty soup, with grilled king prawns on the side. Now if you’re like me, allergic to prawns you can swap the prawns for chicken and it will taste just as good.
So here’s the recipe to banish those winter blues: Roasted Red Pepper Soup with Grilled King Prawns
- 4 red peppers
- 5 unpeeled garlic cloves
- Rapeseed oil
- 1 chicken stock cube
- 500ml/18 fl oz water
- Juice and rind of 1 lemon
- 1/2 tsp salt
- 2 pinches pepper
- 50 g/2 oz dark rye bread
- 12 cooked king prawns
- 7 tbsp grated Västerbottensost
- Flat leaf parsley, chopped
- 4 wooden skewers
Preheat the oven to 225°C/425°F/Gas 7.
De-seed the peppers. Arrange peppers and whole garlic cloves on a baking tray. Drizzle a little oil over and roast in the oven approx. 20 minutes. Remove and allow to cool.
Bring water and stock cube to the boil.
Peel the peppers and garlic cloves and place in a food processor with stock and lemon juice.
Blend to a smooth soup; if necessary, add more water to improve consistency. Season with salt and pepper.
Crumble the bread and fry in a little oil in a frying pan on medium heat. Fry the king prawns in a hot frying pan approx. 1 minute and thread three onto each skewer.
If substituting the prawns for chicken, chuck the chicken into chunks, thread onto a skewer and make sure you brown each side, and ensure it’s cooked through properly.
Lunch Box Tips:
If taking in a lunch box, allow the soup to cool before storing in the fridge overnight. Pop the chicken in a separate container.
Either microwave the soup at work or warm up in the morning, pop in a flask and look forward to that scrumptious hearty soup for lunch!
* Sweden’s King of Cheeses Västerbottensost is now available in Waitrose
So what’s your favourite winter lunch box idea?
The Lunch Box Lady x