Roasted Red Pepper Soup
A healthy winter warmer that’s pack full of roast pepper flavour!
6 red peppers, quartered and deseeded
2 medium white onions, diced
1 red chilli, chopped
6 garlic cloves, finely chopped
100ml red wine vinegar
40g white sugar
500ml Blenders Vegetable Bouillon
Coconut milk to garnish
Basil to garnish
Olive oil for cooking
Salt and pepper
Toss the peppers in olive oil. Place them in a deep roasting tray and cover very tightly with a double sheet of tin foil. Cook for 40 minutes at 190c. Allow to cool before opening the foil.
In a large pot cook the onion for 15 minutes on a medium heat in olive oil. Add the chilli and garlic and cook for 5 minutes. Add the vinegar and sugar and bring to the boil.
Add the vegetable bouillon, roasted peppers and liquid from the tray. Bring to a boil and simmer for 25 minutes.
Blend with an immersion blender or food processor till very smooth. Season to taste.
Finish with a drizzle of coconut milk and a sprig of basil.