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Member recipe

Roasted Pepper Soup

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Serves 4

A simple, flavoursome soup with apricots for all year round.

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  • 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


    Pre-heat oven to 200C 180C/fan gas 7.

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