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Roasted Red Pepper Soup


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Preparation time: 30 minutes


Cut peppers into quarters and slice courgette. Cover in light coati of rapeseed oil. Pepper them.

Cook peppers and courgette for 10 minutes in the oven on 180 c.

Fry celery separately in pan with rapeseed oil

Combine the celery, peppers and courgette and blend.

Add fresh basil (4 leaves) and combine with the stock to simmer in a pan for 10 minutes