Roasted pepper soup

Yield: 4 servings

Measure Ingredient
2 \N Red peppers
2 \N Yellow peppers
2 tablespoons Olive oil
1 tablespoon Lemon juice
1 teaspoon Schwartz Piri Piri Seasoning; up to 2
1 \N Onion; chopped
1 \N 400 gram tin chopped tomatoes; (14oz)
1 tablespoon Tomato pur‚e
1 teaspoon Sugar
450 millilitres Chicken stock; ( 3/4 pint)
\N \N Salt and pepper to taste

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.

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