Red Pepper Soup

Red Pepper Soup

By 28 November 2014

Perfect for cold winters

  • Prep Time : 01h 20min

Instructions

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Prick each potato several times and place on a baking sheet.
Bake for 1 hour until tender when squeezed.
Set aside until cool enough to handle.
Meanwhile, halve and deseed the peppers, place on a separate baking sheet and roast for 10 minutes.
Halve the tomatoes, add to the peppers with the whole garlic cloves and roast for a further 40 minutes.
Remove the skin from the peppers, place in a food processor with the tomatoes, 275ml water, soy sauce and seasoning to taste.
Gently pop open each garlic clove by squeezing and add the garlic purée.
Blend until smooth then place in saucepan.
Cut the potatoes into quarters lengthways and remove some of the flesh, leaving a thin layer of skin and potato.
Return to the oven, potato side up, for 20 minutes or until crispy.
Warm the soup through.
Serve garnished with parsley, with the crispy skins for dipping.

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