Roasted pepper soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red peppers | |
| 2 | Yellow peppers | |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Schwartz Piri Piri Seasoning; up to 2 |
| 1 | Onion; chopped | |
| 1 | 400 gram tin chopped tomatoes; (14oz) | |
| 1 | tablespoon | Tomato pur‚e |
| 1 | teaspoon | Sugar |
| 450 | millilitres | Chicken stock; ( 3/4 pint) |
| Salt and pepper to taste | ||
Directions
Pre-heat the oven to 220o C, 425oF, Gas Mark 7.
Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the oven for 20 minutes.
Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the onion until softened. Add the remaining ingredients. Reserve 2 pieces of each of the red and yellow peppers, roughly chop the remainder and add to the pan. Bring to the boil and simmer for 5 minutes. Season to taste.
Pur‚e in a food processor or liquidiser until smooth. Chop the reserved peppers and sprinkle on top of the soup to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.