Roast Pepper & Ginger Soup

Serves 4
1 Onion, finely chopped, finely chopped (s) (0pp)
1 Garlic clove, finely chopped (s) (0pp)
2 Red peppers, roasted & cut into pieces (s) (0pp)
3cm Cube of root ginger, finely chopped (0pp)
200ml Vegetable stock
400g Chopped tomatoes (s) (0pp)
S & P


On a gas cooker roast the peppers until they are blackened all over, pop in a plastic bag & seal for 5 minutes then rub the skin off through the bag, remove & cut the flesh off, throwing the centre stork & seeds away.
In a saucepan, sprayed with frylight, cook the onion for 5 mins add the garlic & ginger, cook for a further 5 mins then add the tomato, peppers & stock, mix well then bring to the boil.
Cover & reduce the heat to a simmer & cook for 20 mins. Remove from the heat; season & using a hand blender reduce to a smooth soup, serve in warmed soup bowls.

Credit: Pete’s Recipe Book

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