ROASTED PEPPERS SOUP
Preheat oven Electric 200 C / Fan 180 C, Gas 6
Servings: 4 people
Equipment
- baking tray
- chopping board & sharp knife
- large pan with lid
- jug
- blender
Ingredients
- 6 peppers
- 2 onions
- 4 cloves garlic
- Vegetable stock
- ½ tsp Ground Cumin
- Salt & Pepper
- Fry Light
Instructions
- Deseed peppers and cut into 4
- Peel onion, cut into 4
- Spray baking tray and arrange peppers cut side down on tray
- Add onions and garlic cloves
- Season with salt & pepper
- Spray with Fry Light
- Roast for 20 mins
- Allow to cool
- Chop up onion and pepper, squeeze garlic from cloves
- Place in saucepan, add cumin and 1pt vegetable stock
- Simmer for 15mins
- Blend and serve with warm crusty bread