ROASTED RED PEPPER SOUP

Serves 6
1 hour 50 minutes
90 kcal per serving


Ingredients

• 4 large red peppers
• 4 ripe tomatoes
• 2 tbsp olive oil
• 1 red onion, chopped
• 1 garlic clove, crushed
• 1 liter vegetable stock
• 1 tsp sweet chili sauce
• Parmesan and pesto, for garnish
• Crusty bread, to serve

Method

1. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
2. Place the peppers, skin sides up, on a baking dish and grill until blackened.
3. Place the peppers in a plastic bag to cool, then peel and chop.
4. Cut a small cross in the bottom of each tomato, then put them in boiling water for 1 minute.
5. Remove the tomatoes from the pot, cool under running water, then pull the skins off.
6. Cut the tomatoes into half, scoop out the seeds with a spoon, then chop coarsely.
7. Heat the olive oil in a big saucepan, then add the onion and fry on medium heat for 10 minutes until very soft. Stir often.
8. Add the garlic and cook for 1 more minute.
9. Add the peppers, tomatoes and stock.
10. Bring to a boil, then lower the heat and simmer for about 20 minutes.
11. Blend the soup in a food processor or blender, then pour it back into the saucepan.
12. Heat gently and stir in the chili sauce.
13. Top individual serving with sliced parmesan and pesto and serve with crusty bread.