Roasted Pepper Soup
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
For Roasted Vegetables
- For Roasted Vegetables
For the Roasted vegetables
- 4 peppers, a mix of red and yellow
- 1 large red onion
- 3 cloves of garlic, chopped
- 50g dried apricots
- 10 cherry tomatoes
- 5 sun-dried tomatoes
- 1 tbsp basil
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp tomato puree
- olive oil
For the stock
- Either use 2 vegetable or 2 chicken stock cubes to 1L boiling water
Method
- STEP 1Pre-heat oven to 200C 180C/fan gas 7.