Roast red pepper soup
	Serves 6 + glutenfree + vegan The pre roasting of the peppers intensifies their flavour which is imparted to the soup. With a little less water this soup actually makes a very fine vegan pepper sauce. Try it with yellow peppers also.		roast tomato and basil broccoli and stilton carrot and sweet potato curried pumpkin roast red pepper thai coconut and lime aubergine and cumin leek and herb spinach and mushroom

	3 red peppers 50ml olive oil 1 large onion 3 cloves of garlic 2 glasses of white wine (optional) 4 small tins tomatoes 500ml water 2 bay leaves salt and pepper Fresh basil	Brush the peppers with a little oil and roast at the top of a high oven until they start to blacken. Cool and peel them. Heat the olive oil in a large pan and fry the onions and garlic until soft and starting to brown. Add the white wine and simmer off the alcohol. Add the tomatoes, bay leaves, roasted peppers and water and simmer for about 30 minutes. Add the salt and pepper, then the basil. Take off the heat and whizz up in a blender.
	home | quick and easy | professional | dinner party | recipe share | cooking course