Roasted red pepper soup 28 Dec 2011 While cold winds rattle the window panes... it’s time to consider ways of keeping warm from the inside.

While cold winds rattle the window panes and we need an extra layer of thermal clothing when walking the dog, it’s time to consider ways of keeping warm from the inside. Nourishing hot soups are so easy to make and provide such a great way of keeping the family warm, it is well worth conjuring some up.  

To serve four people you will need:

• 4 red peppers
• 2 carrots
• 2 sticks celery
• 1 medium onion
• 1 clove of garlic
• 1 medium potato
• 2 dsp tomato puree
• 1½ pts (850ml) vegetable stock
• Oil to brush peppers
• Few sprigs of thyme
• Salt and freshly ground black pepper corns to season.

Method:

• First cut the peppers into quarters, remove the seeds and roast in a hot oven, having brushed them with oil. Allow them to cook until the skins begin to char.
• Remove peppers from oven and place them in a sealed plastic bag until they have cooled, this will loosen their skins.
• While the peppers are cooling, roughly chop all vegetables, remove thyme leaves from their sprigs and fine-chop the garlic.
• Place all vegetables, herbs, garlic and tomato paste into a saucepan, heat the stock and pour into the pan, allow to cook on hot heat while you now peel off the pepper skins.  Add peppers to the saucepan, season and continue to cook for about 10 minutes or until vegetables are soft.
• Remove from the heat, allow to cool a little, then zap through the food processor to obtain a puree.
• Taste and adjust seasoning, and sieve if you want a really smooth finish.
• The croutons are made by dicing 4 slices of bread and gently browning in hot oil.