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.
- 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)
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.
Allow the roasted vegetables to cool, then blend smooth with a blender.
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.
Serve with your favourite bread and cheese.