Roasted Red Pepper Soup

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  • Chef Vicky Ratnani gives the vegetables, which we underestimate, a makeover. Whip up a comforting bowl of red pepper soup.

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Ingredients

  • 2 Tbsp olive oil
  • 1/2 stalk spring onions
  • 30 gm leek
  • 2 stalks celery
  • 1 Tbsp ginger
  • 2 red bell peppers
  • 1 tomato
  • 1 tsp paprika
  • 60 ml tomato juice
  • 1 liter vegetable stock
  • 3-4 basil leaves
  • Juice and zest of 1/2 orange
  • Few sprigs of fresh oregano
  • 1 bay leaf
  • 1 Tbsp chopped onions

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Method

  • In a heavy bottomed pan, sweat the spring onions, leeks and celery.
  • Add the red bell peppers, ginger and tomatoes.
  • Cook for about 5-6 minutes.
  • Add the paprika powder, red chillies and tomato juice to the pan and cook for 6 more minutes.
  • Add the vegetable stock and cook for about 20 minutes till all the veggies are soft.
  • Blend the soup with a mixer or a blender till very smooth.
  • Add orange zest, chopped parsley and oregano.
  • Strain into a bowl.
  • Garnish with basil leaves.
  • Serve hot or cold.
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