Roasted Red Pepper Soup
Ingredients
- 6 large red peppers cut into small pieces
- 2 large onions chopped
- 1/2 cup extra virgin olive oil
- 4 cups vegetable or chicken stock
- to taste fresh thyme
- to taste salt
- to taste black pepper
- 3 large cloves of garlic crushed
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onions and red peppers and sauté for 5 minutes.
- Add garlic and cook quickly, then add stock, thyme, salt and pepper. Cover and simmer until the vegetables are soft, about 30-40 minutes.
- Puree the mixture with a blender or food processor until smooth.
- Add a few chopped herbs for colour – parsley and coriander can be used.
