• p28


    8 red peppers, deseeded and cut into 2cm pieces

    1 large onion, peeled and cut into 2cm pieces

    2 red chillies, finely sliced

    8 plum tomatoes, chopped into 2cm pieces

    100ml of rapeseed oil

    1.5l of vegetable stock




    Place a heavy-based pan over a medium heat and add the rapeseed oil. Once hot, add the onions and chillies to the pan and fry for 5 minutes without colouring, stirring until they begin to soften
    Add the peppers and cook for a further 5 minutes, stirring occasionally. Add the plum tomatoes and cook until they begin to soften
    Pour in the stock, bring to the boil and simmer gently for 15 minutes. Season with salt and pepper and serve - you can leave the soup chunky if preferred, or blitz until smooth in a liquidiser