Roasted Red Pepper Soup

Ingredients

5 large red bell peppers

2 tbsp olive oil, plus extra for garnish

½ large yellow onion, chopped

2 cloves garlic, chopped

Salt and pepper, to taste

2 tbsp flour

2 tbsp balsamic vinegar

3 tbsp Mrs. Balls Chutney

2 cups vegetable stock

1½ cups almond / oat milk

¼ cup fresh parsley to garnish

A dash of smoked paprika on top

A splash of tahini for creaminess

Cooked lentils (optional)

Equipment needed

In addition to normal kitchen appliences and utencils, the following equipment will be required:

• Stick / Immersion blender

Method

1. Roast red bell peppers in a 400°F oven for 30-40 minutes until skin is charred and wrinkly. Remove peppers from oven and place in a bowl – cover with plastic wrap. Let it sweat until peppers are cool enough to handle, for approximately 30 minutes. Then remove the stem and seeds and peel off the skin. The steam released from the hot peppers when covered with plastic should help the skin come off easily.
2. When roasted peppers are peeled and de-seeded, give them a rough chop and put them aside.
3. Heat olive oil in a medium pot over medium heat.
4. When oil is ready add your onion and garlic and sauté, stirring occasionally, until the onion is translucent for about 5 minutes.
5. Add salt and pepper to taste.
6. Add flour and stir to let the flour soak up as much liquid as possible. Cook for 1 minute more.
7. Add balsamic vinegar and stir to combine.
8. Add vegetable stock a little at a time while stirring constantly to break up any clumps of flour. Add chutney.
9. Add tahini and roasted red peppers to the stock and bring soup to a simmer.
10. Remove soup from heat and add your almond / oat milk.
11. Use stick / immersion blender to blend the soup until smooth.
12. Add seasoning to taste.
13. Ladle soup into bowls and top with a small drizzle of olive oil and a sprig of parsley. Serve immediately.
14. Add cooked lentils on top for that extra protein punch!