The Weekly Soup – Roasted Pepper and Tomato Soup

This is light and perfect for this time of year when you stay out longer and just want something small and tasty bur without fuss.

Ingredients:

4 tomatoes; 3 red peppers; 2 small spuds;  1 onion, 3 galic cloves; 3 celery sticks; olive oil, vegetable stock. Extra: basil and shredded cured ham. 

Method:

Preheat your oven to 180 or gas mark 5 and chop and deseed and then roast your peppers with a bit of olive oil for 20 min. In a large pot sweat the onion and garlic chopped roughly in some olive oil. Once the pepper are roasted add them to the pot with tomatoes , spuds and celery. Cover in stock and let it cook for 20 min. Blend and serve.