Tomato and Roasted Red Pepper Soup



In a small bowl mix 1tsp of each of chilli flakes, cayenne pepper, paprika, garlic powder, cumin, oregano, fennel seeds and black pepper.

Dice 2 carrots, 2 celery sticks, 1 medium potato and 1 onion, 2 small diced garlic cloves and 3 medium tomatoes. Heat 2 tbsp vegetable oil in a wok or large saucepan add the veg and the above spices cooking for 2 mins turning in wok. Add 2 pints of hot vegetable stock, bring to boil then simmer for 20 miins.

Add 1tbsp tomato puree (or ketchup will do), 1 tsp salt and white pepper, 454g tin chopped tomatoes and 454g jar of roasted red peppers.

Bring to the boil again then simmer for 10 mins. Allow to cool a bit then use a blender to thicken.

The soup is good to eat now but the flavours will be enhanced if left overnight in the fridge to develop. Serve 4 or freezes well.