Roast red capsicum and tomato soup

4 red capsicums

Olive oil

1 onion, diced

1 stick celery, diced

½ carrot, diced

3 cloves garlic crushed

A generous pinch each of ground cumin, cayenne, coriander, smoked paprika

2 Tbsp vegetable stock powder Balsamic vinegar

1 Tbsp soft brown sugar 100ml red wine

6 large overripe tomatoes

2 agria potatoes, peeled and diced 1 bayleaf 1 Rub the capsicums with oil and roast in a 200C oven until the skin blisters and burns. Leave to cool then remove the skins and seeds.

2 Gently fry the onion, celery, carrot and garlic in a little oil in a large heavy-based saucepan. Add the spices and stock powder and some salt and freshly ground black pepper.

3 Cook until the ingredients start to stick then add a splash of balsamic and the brown sugar. Cook to a thick syrup then add the red wine.

4 Cook on a medium heat until thick, then add the chopped tomatoes, capsicums, potatoes and bayleaf. Just cover with cold water and bring to the boil, then reduce to a simmer for about 1 hour, stirring occasionally. Add more water if needed.

5 Blitz the soup then pass through a fine sieve. Return to a clean pot and simmer for a further 30 minutes. Add more seasoning if desired and more water if needed to reach the preferred consistency.