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.
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.
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.