Difficulty: Easy
Instructions
Things You'll Need:
- 2 large red bell peppers
- 1 garlic clove, crushed
- 1 large onion, chopped
- 2.5 cups fresh vegetable stock
- 2 celery stalks, trimmed and chopped
- 2 bay leaves
- 2 cans of 14 ounce plum tomatoes
- salt and pepper
- 2 scallions, shredded
- crusty bread, to serve
-
Step 1
Halve and seed the bell peppers. Place them on a pre-heated broiler rack and cook, turning occasionally, for 8-10 minutes until softened and charred.
-
Step 2
Leave the bell peppers to cool slightly, then peel off the charred skin. Chop the bell pepper flesh and place in a large saucepan.
-
Step 3
Place the onion, celery and garlic into the saucepan, and mix. Add the vegetable stock and the bay leaves. Bring to a boil, and then lower the temperature. Let it simmer for about 15 minutes.
-
Step 4
Remove from the heat, and stir in the plum tomatoes. Blend the mixture in a food processor until it is smooth. Return to the saucepan.
-
Step 5
Add salt and pepper to taste and heat for 4 to 5 minutes until soup is hot.
