Ingredients Jump to Instructions ↓

  1. 2 large red bell peppers

  2. 1 large onion, chopped

  3. 2 sticks celery, trimmed and chopped

  4. 1 garlic clove, crushed

  5. 600 ml fresh vegetable stock

  6. 2 bay leaves

  7. 2 x 400 g cans plum tomatoes salt and pepper

  8. 2 spring onions, finely shredded, to garnish crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the grill to hot. Halve and deseed the bell peppers, arrange them on the grill rack and cook, turning occasionally, for 8 to 10 minutes until softened and charred. Leave to cool slightly, then carefully peel off the charred skin. Reserving a small piece for garnish, chop the bell pepper flesh and place in a large saucepan. Mix in the onion, celery and garlic. Add the stock and the bay leaves. Bring to the boil, cover and simmer for 15 minutes. Remove from the heat. Stir in the tomatoes and transfer to a blender. Process for a few seconds until smooth. Return to the saucepan. Season to taste and heat for 3 to 4 minutes until piping hot. Ladle into warm bowls and garnish with the reserved bell pepper cut into strips and the spring onion. Serve with crusty bread. “


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