Roasted Pepper & Tomato Soup

Serves 2
1 Onion (s)
1 Garlic Clove (s)
1 Carrot (s)
1 Celery Stick (s)
2 Red Peppers (s)
200mL Vegetable stock
400g Chopped Tomatoes (s)
S & P
On a gas flame, blacken the peppers then put them into a plastic bag, seal the bag & allow to steam.
After a few minutes, remove & clean the blackened skin off, remove the seeds then add to the food processer, with the onion, garlic, carrot & celery stick.
In a saucepan, sprayed with fry light, add the chopped up ingredients & cook until soft, add the tomatoes, stock, bring to the boil, then reduce to a simmer for 20 mins, remove from the heat & using a hand blender reduce the soup to a smooth constituency. Season well & serve in a warmed bowl.
Credit: Pete’s Recipe Book

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