• Spicy red pepper soup

    By food and home Entertaining Serves: 4
    Cooking Time: 30 mins Total Time: 30 mins


    • 5 red peppers, seeded and sliced
    • 30ml (2 tbsp) olive oil
    • 2 garlic cloves, finely chopped
    • 4 spring onions, sliced
    • 1 red chilli, seeded and chopped
    • 1 x 420g tin Italian chopped tomatoes
    • 1,3L vegetable stock
    • 10ml (2 tsp) balsamic vinegar
    • 45ml (3 tbsp) fresh basil, shredded
    • salt and freshly ground black pepper, to taste



    Preheat the oven to 180°C.


    Place the peppers on a baking tray and roast until the skins are charred. Place in a plastic bag to sweat (makes it easier to peel the skin), and chop roughly.


    Heat the oil in a large pot and sauté the garlic, spring onions and chilli, 2 – 3 minutes.


    Transfer the peppers, spring onion mixture and tomatoes to a blender and blend until smooth.


    Heat the stock in a pot and add the pepper mixture. Cook until heated through. Add the vinegar and basil, season and serve.