This is a really tasty soup that takes very little effort. It is rich in beta-carotene, as well as vitamin C and fibre. You can add as much sweet chilli sauce as you like or even a red chilli or two if you like it really spicy. I’ve often added red lentils to the pot along with the stock but it does need another 30 minutes to simmer & more water if you do that.

Ingredients

• 2 tablespoons olive or rapeseed oil

• 2 red peppers, roughly chopped

• 2 onions, roughly chopped

• 1 punnet of cherry tomatoes

• 2 cloves of garlic, peeled and left whole

• 1 chicken or vegetable stock cube

• 1-2 tablespoons of sweet chilli sauce

• Black pepper

• A few leaves of basil, chopped

Method

Pre-heat the oven to 180oC.

Put the peppers, onions, garlic, oil, and tomatoes into a large roasting tin.  Pop into the oven for 45 – 1 hour until the peppers are soft. Stir occasionally while they are cooking. Don’t worry if the peppers blacken a little at the edges.  Take the vegetables out of the oven and carefully spoon them into a large pot.  Barely cover them with boiling water and crumble in the stock cube. Bring to the boil then turn down the heat and simmer for 10 minutes. Puree the soup with a hand blender – you shouldn’t need to add any extra liquid.  If it is too thick just add a little hot water.  Check if it needs any more salt or pepper, add the basil, and serve with crusty rolls.