Since I got my blender in August, its been non-stop soups for lunch and I thought I should share some of the recipes with you now that autumn is on its way.
De-seed 4 sweet red peppers, quarter 1 red onion and add to a roasting dish along with a punnet of cherry tomatoes or a pack of large tomatoes quartered, and 4 cloves of garlic. Sprinkle over some dried mixed herbs (or fresh basil if you have it) and drizzle with a little olive oil (or I sprayed it with fry-light for a low-fat version below). Roast in the oven until all ingredients have softened but not blackened! Blend the veg with a pint of vegetable stock and season to taste. You’ll have enough for around 6-8 portions so put any excess in large jars and store in the fridge, it’ll be fine to reheat the next day. (PS: for an extra-spicy kick, throw in a few fresh chillies when you’re roasting the veg) I hope you like it!
Sounds lovely, I’m sure autum is here already, and when the temperature drops you can’t beat some popping hot soup !! I’d put in the chillies for sure