Roast Red Pepper soup.

8 red peppers

2 onions

A handful of sundried tomatoes or equivalent of fresh.

3 cloves garlic, chopped.

The rest of the head of garlic unpeeled.

2 sticks celery

Zest and juice of 1 lemon.

1 tsp fennel, 1 scanty tsp cumin, cinnamon, a pinch of chilli and salt and pepper.

1 pack passata or equivalent of chopped tomatoes.

1 small bunch parsley if desired.


1.  Toss the red peppers in olive oil and roast them in the oven until softened but not blackened, also the fresh tomatoes if using those, and the whole unpeeled garlic and if you like 1 of the onions, halved, unpeeled and face down.

2. Pop the cumin and fennel in hot oil

3. Fry the onion, chopped garlic and celery in the oil until the onion is starting to caramelise.

4.  Add the lemon zest, then the passata and cinnamon and leave to simmer gently for 20 minutes or so.

5. Peel and add the roast garlic, chop and add the roast onion if used, and add the other roast vegetables to the pan.

6.  Add lemon juice, chilli, salt and pepper to taste, and thein as required with water or light stock..

7.  Liquidize with a blender.

8.  Add chopped parsley if using.

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