A blend of pointed red peppers, tomatoes, and aromatic spices. The vegetables are generously seasoned, then hand-blended to create a silky-smooth texture.

Ingredients-

• 2 bags (220g) pointed red peppers

• 4 tomatoes

• 1 onion

• 4 garlic cloves

• 1 tsp oregano

• 1/2 tsp black peppercorns

• 3 sundried tomatoes (optional)

• 1/2 tsp salt

• 1 tbsp olive oil

• 800ml water

• 2 stock cubes of your choice

• 2-3 tbsp double cream (optional, or substitute with coconut milk for a vegan version)

Instructions-

• Preheat the oven to 175°C.

• Roughly chop pointed red peppers, tomatoes, onion, and garlic cloves.

• Place them on an oven tray along with oregano, black peppercorns, sundried tomatoes (if using), salt, and olive oil.

• Roast in the oven for 30 minutes.

• In a large pan, add 800ml water and 2 stock cubes of your choice.

• Add all of the roasted vegetables to the pan with the prepared stock.

• Use a hand blender to blend until fully smooth.

• Optional Creamy Texture:

  • For a creamy texture, add 2-3 tbsp double cream (or substitute with coconut milk for a vegan version).

  • Hand blend again to create a velvety and creamy roasted red pepper soup.

Serve and Enjoy.

Note: For a vegan version, use a vegan stock cube and substitute double cream with coconut milk. A pinch of chili can be added for an extra kick.