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Roasted Pepper Soup
Soup
3 Red peppers
3 Green peppers
3 Yellow Peppers
Olive oil
Small Red Onion
2-3 Red chillies
2 pints Vegetable Stock

 

Roast the peppers in the oven for approximately 20 minutes or until slightly singed.

Finely dice the red onion and chillies and lightly fry in a pan in a little olive oil.

When the peppers have roasted pull the stalk out, deseed and coarsly chop. Place the cooked onion, chillies and chopped peppers in a food processor, add some of the stock and liquidise. Do this until all the ingredients have been blended thoroughly. Put the now blended ingredients in a pan and bring to the simmer.

Season and serve!

Preparation Time: 30 minutes Serves: 15
Recipe Origin: United Kingdom
Submitted by:
Neil Sansford

United Kingdom
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