Red Pepper Soup Ingredients
- 4 red peppers
- 4 tomatoes
- 50 ml/2 fl oz vegetable oil
- 1 ⁄2 teaspoon dried marjoram
- 1 ⁄2 teaspoon dried mixed herbs
- 2 garlic cloves, crushed
- 1 teaspoon mild curry paste
- 1 red onion, sliced
- 1 leek, white part only, sliced
- 1 teaspoon sweet chilli sauce
- salt and freshly ground black pepper
Red Pepper Soup Recipe
Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing and discarding the skin.
Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.
Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes. Add the cabbage, tomatoes, peppers and 1.2 litres/2 pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.
Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.