This is a lovely warming soup – perfect for chilly winter months. Adjust the amount of chilli flakes you add accordingly if you don’t want your soup to be quite so warming!
5 red peppers, cut into halves and deseeded
3 medium red onions, cut into chunks
4 garlic cloves, unpeeled, squashed with the flat side of a knife
Olive oil for drizzling
4 tbsp tomato puree
1 tsp chilli flakes
Leaves from 2 sprigs of Rosemary
600ml vegetable stock
1. Preheat the oven to 200°C. Put the peppers, cut side up and the red onion wedges on the tray and drizzle with a bit of oil. Add the garlic cloves to the tray. Roast in the oven for around 30 minutes until the peppers are charred.
2. Place the peppers into a bowl and cover with cling film. Leave them to one side until they are ready for you to peel the skin off.
3. Pop the roasted onions in a blender and squeeze in the soft insides of the garlic cloves. Add the rosemary, chilli flakes, red pepper and vegetable stock. Once the pepper is ready, peel them and add to the blender. Blitz until smooth.