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What you'll need
For the soup
4 red peppers, de-seeded and chopped
2 tbsp olive oil
Pinch of sea salt and black pepper
1 large red onion sliced up finely
1 tbsp olive oil
3 cloves garlic, sliced
1 tbsp smoked paprika
1 tsp cumin seeds
2 tbsp sun dried tomato paste
1 can Tarantella chopped tomatoes
350ml veg stock
1 tsp sea salt and black pepper
To serve
Top with—extra virgin olive oil, basil, black pepper
A swirl of yogurt—optional
Fresh bread
How to make it
- Pre-heat your oven to 180C
- Firstly roast the peppers by adding them along with the olive oil, salt, and pepper to a medium baking tray and roasting in the oven for approx 20 minutes or until soft and a little brown on the edges. Set aside.
- In the meantime—add olive oil and red onion on a medium saucepan and fry for 8–10 minutes until soft.
- Add the spices and garlic and fry for a further 2 minutes.
- Now add all the remaining ingredients and simmer for 5 minutes.
- When the peppers are ready, add them to the pan and cook for a further minute.
- Turn off the heat and blitz to smooth and creamy with an immersion blender or food processor. Season well.
To serve;
Top with fresh basil and drizzle with olive oil.
Cook’s tip
Perfect for batch cooking for lunches — you can double the amounts and freeze