Roasted Pepper Soup

Ingredients

• Red peppers 500g
• 2 carrots
• 3 stalks of celery
• 5 spring onions
• 2 cloves of garlic
• 1 teaspoon of thyme
• 10 leaves of fresh basil
• 1g ground pepper
• 250g chopped tomatoes
• salt
• 1L vegetable broth
• 1 tablespoon olive oil

Method

1. Pre-heat the oven to 180°C
2. Wash the peppers, place them on a tray and roast them in the oven. Once, they were roasted remove them from the oven, let them rest until they cool down, then clean them.
3. Wash peel re-wash the carrots and dice them.
4. Wash, clean and dice the spring onions
5. Wash the celery and dice
6. Wash and dice the tomatoes
7. Clean and dice the garlic
8. Heat the olive oil in a pot and add mirepoix (onion, carrots and celery). On a low heat for about 5 minutes cook them until they softened.
9. Add the roasted peppers, tomatoes and garlic to it and continue cooking it for about 5 more minutes
10. Add the thyme, pepper, salt and the basil
11. Add the vegetable broth and on a low heat, continue cooking it for another 30 minutes
12. Once all the ingredients are soft, blend them.
13. Bring it to the boil again and adjust the seasoning if needed.

Plating: Garnish with Greek yogurt and freshly chopped basil.

Fun facts: Pepper-soup is a soup from parts of West Africa, notably Nigeria. Around those parts it mostly contains goat, and other meats too.