ROASTED RED PEPPER SOUP
8-10 red bell peppers, cut in ■ halves 5 garlic cloves with ■ the peel 2 cups onion, ■ chopped 2tbsp olive oil ■
2 sprigs of thyme 2 bay ■ ■ leaves 4 cups vegetable ■ broth 1tsp hot sauce ■
1-2tbsp rice vinegar 1/2tsp ■ ■ ground pepper 1/2tsp salt ■
Cut the peppers into half and remove the seeds. Press the red peppers flat with your hand and lay them on a tray lined with a baking sheet. Place the garlic cloves on the baking sheet. Boil the red peppers and garlic for 15 minutes in a oven. Once the pepper skin turns black, remove from the oven and place in a large ziplock bag to steam for around 10 minutes. ■
Heat a large pot and add the oil, thyme, bay leaves and onions. Cook for 10 minutes until onions are soft. Add the broth, hot sauce, salt and pepper. Squeeze the garlic cloves into the pot. Then, peel the charred skin off each pepper and place it in the pot. Reduce the heat, cover and cook for another 20 minutes. Remove the bay leaves and thyme sprigs. ■
Using a handheld immersion blender or a standard blender and blend the mixture until smooth. Add the vinegar and salt again if needed. Serve with extra thyme leaves.