Roasted red pepper soup

Ingredients (nutrition)

• 4 red peppers
• 4 tomatoes
• 2 fl oz vegetable oil
• 2 crushed garlic cloves
• 1/2 teaspoon dried mixed herbs
• 1/2 teaspoon dried marjoram
• 1 teaspoon mild curry paste
• 1 thinly sliced leek (white part only)
• 1 thinly sliced red onion
• 1 teaspoon sweet chilli sauce
• salt and ground black pepper to taste

Cooking Instructions

1. Cut the peppers into quarters and discard the seeds and membrane.
2. Grill the peppers until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing the skin.
3. Mark a small cross on the top of each tomato. Put in a bowl filled with boiling water for about 3 minutes. Drain and cool. Skin, cut into halves and remove the seeds.
4. Heat the oil in a pan over a low heat and add the garlic, mixed herbs, marjoram, and curry paste. Stir for 1 minute until aromatic. Add the leek and onion. Cook for another 4 minutes.
5. Put in the leek, peppers, tomatoes and 2 pt water. Bring to the boil, reduce the heat and simmer for 25 minutes.
6. Allow the soup to cool and puree in a food processor until smooth.
7. Return puree to a clean pan and reheat gently.
8. Stir in chilli sauce and season with salt and pepper.
9. Serve while still warm.

Servings: 6

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