Roast Pepper Soup

Serves 4
1 Garlic bulb top & tailed (sff)
1 White onion, finely chopped (s) (sff)
1 Knorr “stockpot” added to 750mL hot water
2 Red peppers, deseeded & cut into small pieces (s) (sff)
2 Red onions cut into 4 (s) (sff)
2 Medium carrots cut into 2cm pieces (s) (sff)
400g Tin of tomatoes (s) (sff)
In a roasting tin, sprayed with fry light, place a single layer, the red onions, peppers, carrot & the garlic bulb, spray again with fry light, cook for 20-25mins at 180C, don’t worry if they get burnt around the edges, remove the garlic cloves from the bulb, set aside.
In the meantime, in a saucepan, sprayed with fry light, cook the white onion for 20-25 mins until soft & transparent, add the tomato, the roasted veg, garlic, then liquidize with a hand blender until smooth, add the stock and heat until boiling, reduce heat to a simmer & cook for 20 mins, season to taste.
Serve in warmed bowls.
Credit: Pete’s Recipe Book

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