Red pepper soup

Nothing beats a warm bowl of red pepper soup on a cold winters day, this one is easy to make and a classic.

Ingredients

• a splash of olive oil
• 4 red bell peppers
• 1 onion
• 3 medium sized tomatoes
• 2 gloves of garlic crushed or thinly sliced
• vegetable stock disolved in 1 litre water
• Italian herbs (marjoram, oregano)

Preparation

1. Roast the red bell peppers, onions, tomatoes and italian herbs with a splash of olive oil in an oven at 180 degrees celcius oven for about 30 minutes.

2. Allow the roasted vegetables to cool, then blend smooth with a blender.

3. Pour the vegetable puree into a soup pan with the vegetable stock and crused garlic and let it simmer on low heat for about 10 minutes.

4. Serve with your favourite bread and cheese.