TOMATO AND ROASTED RED PEPPER SOUP
5ml + 30ml olive oil
2 red peppers
2 red onions, peeled and chopped
2 cloves garlic, crushed
1 large carrot, peeled and roughly chopped
1 stalk celery, roughly sliced
10ml smoked paprika
3ml cayenne pepper
2 tins whole peeled tomatoes
6 sundried tomatoes, softened in warm water
500ml vegetable or chicken stock salt and milled black pepper, to taste
olive oil, to drizzle green pesto (basil or coriander) reserved roasted peppers, if desired flatbreads/seed crackers
1. Preheat the oven to grill.
2. Rub 5ml olive oil all over the red peppers. Place them on a baking tray and grill for 2–3 minutes a side, turning frequently until the skin blisters and is charred.
3. Transfer the peppers to an ovenproof bowl and cover with a plate to allow them to steam. As soon as they’re cool enough to handle, peel away the skin and discard the seeds. Set aside.
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