Spicy Red Pepper Soup

Ingredients

• red peppers — 4 large
• olive oil — 2 tbsp
• onion, diced — 1 medium
• garlic, minced — 3 cloves
• vegetable stock — 700ml
• double cream — 100ml
• chilli flakes — 1 tsp
• smoked paprika — 1 tsp

Method

1. 1

   Preheat the oven to 200°C. Halve the red peppers, remove seeds, and place on a roasting tray cut-side down.

2. 2

   Drizzle with half the olive oil and roast for 25-30 minutes until the skins are charred and soft.

3. 3

   While the peppers roast, heat the remaining oil in a large saucepan over medium heat. Sauté the onion until translucent, then add the garlic, chilli flakes, and smoked paprika, cooking for 2 minutes.

4. 4

   Add the roasted peppers (including any juices) to the saucepan.

5. 5

   Pour in the vegetable stock, bring to a simmer, and cook for 10 minutes.

6. 6

   Use a stick blender to purée the soup until completely smooth.

7. 7

   Stir in the double cream, season with salt and pepper to taste, and heat through gently before serving.