CHIPOTLE RED PEPPER SOUP

PREP TIME 15 MINS COOK TIME 30 MINS SERVES 4

INGREDIENTS

● 4 red peppers

● 2 large brown onions

● 3 garlic cloves

● 350g tomatoes

● 1 tbsp smoked paprika

● 1 tsp ground coriander

● 1 tbsp chipotle paste

● 400ml vegetable stock

● 1 tsp light brown muscovado sugar

● 10g basil

● 2 tbsp extra virgin olive oil for roasting

● Butter, for frying

● Sea salt and freshly ground pepper

METHOD

1 Preheat the oven to 240°C/Fan 220°C/Gas

Mark 8. Discard the pepper stalk (leave the pith and seeds) and chop into 3-4cm pieces. Add to a large baking sheet, drizzle with olive oil, season generously and toss to coat. Place on the top shelf of the oven and roast for 20 minutes, until tender and lightly charred.

2 Meanwhile, halve and thinly slice the onions. Melt a knob of butter in a large casserole dish or saucepan. When sizzling, add the onion. Gently fry for 15 minutes, until soft and lightly caramelized.

3 Peel and thinly slice the garlic. Roughly chop the tomatoes. Add the garlic, spices and chipotle paste to the pan and fry for 2 minutes, until fragrant.

Add the tomatoes, stock, sugar and the roasted veg (if they’re not ready, just add them later). Bring to the boil, then reduce the heat to a very gentle simmer and cook for 10 minutes.

4 Remove the pan from the heat, then blitz the soup using a stick blender. Taste to check for seasoning and add more salt, pepper and chipotle paste to your liking.

5 Divide into bowls, scatter over the fresh basil and add a drizzle of extra virgin olive oil, then serve immediately.