Another soup recipe from one of my favourite websites, www.tastemag.co.za. I’ve made this particular soup quite a few times…its cheap and easy and the chilli gives it a nice kick! And it goes really well with a melted cheese toastie. Optional of course!
The recipe: Sweet roast pepper and tomato soup with chilli
4 red peppers
3 cloves garlic
2 chopped leeks
2 tablesppons chopped parsley
1 bay leaf
1 red chilli
1 cup chicken stock
Preheat the oven to 180°C. Halve tomatoes and red peppers. Deseed the peppers. Crush cloves garlic and scatter over the red pepper, then rub the pepper and tomato with olive oil. Roast for 40 minutes, or until soft.
Place the pepper in a plastic bag and allow to cool before removing the skins. Leave them in for a while, the longer you leave them the easier the skins are to remove.
To a saucepan over a medium heat, add 2 tablespoons olive oil, chopped leeks, chopped parsley, bay leaf and a red chilli.
When the leek is soft, add the roast tomato and pepper, along with any pan juices and chicken stock. Using a stick blender, roughly purée to a thick consistency, adding more stock if necessary. Bring to the boil and season to taste.
handmade by me.