This soup is sunshine in a bowl. Loaded up with smoky peppers and spices, then topped with feta and coriander. Any excuse to use crisps as a garnish. Sophie x
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Serves
4
Bell Peppers
Red Onion
Tomatoes
Garlic
Red Chilli
Chipotle Chilli Flake
Cumin Seed
Vegetable Stock
Feta
Coriander
Tortilla Chips
Olive Oil
Serves
4
Bell Peppers
Red Onion
Tomatoes
Garlic
Red Chilli
Chipotle Chilli Flake
Cumin Seed
Vegetable Stock
Feta
Coriander
Tortilla Chips
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 200°C/400°F.
Step 2.
Start by prepping your veg. Core, deseed and halve your peppers. Peel and quarter your red onions and halve your tomatoes.
Step 3.
Toss the peppers, onion and tomatoes in a large roasting tin with your unpeeled garlic cloves, chilli, chipotle chilli flakes and cumin seeds in the tin. Drizzle it with olive oil and a generous pinch of salt, then roast for 45 mins.
Step 4.
Pour your roasted vegetables into a large pot and add your vegetable stock. Blitz with a stick blender until really smooth, then bring to a gentle simmer. Season with salt and pepper.
Step 5.
Pour your soup into bowls and sprinkle with coriander and a crumbling of feta. Serve up with tortilla chips and enjoy.
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