● Prepare the peppers, onion, chillies and tomatoes as directed. ● Heat a large thickbased sauce pan to a medium heat. Add the rapeseed oil to the pan. ● Add the onions and chillies to the pan and cook for five minutes, stirring with a spatula until they start to soften.
● Add the red peppers and continue to cook for a further five minutes, stirring occasionally.
● Add the tomatoes and continue to cook until they start to soften.
● Add the vegetable stock and bring to the boil. ● Simmer the soup gently for 15 minutes, then season with salt and pepper. ● Serve the soup chunky, or blitz it in a blender if you prefer a smooth consistency.