Roasted Red Capsicum (pepper) Soup  

4 Large red capsicums (peppers)  

4 Ripe Tomatoes 

2 Tablespoons Olive Oil 

1 Red chopped onion 

1 clove garlic ,crushed 

4 cups (1 litre /32 fl oz ) vegetable stock 

1 teaspoon of sweet chilli sauce 

Parmesan and pesto to garnish  

1- Cut the peppers into large flat pieces ,removing the seeds and the membrane.Place skin-side up under a hot grill until blackened  

Leave covered with a tea towel until cool,then peel away the skin and chop the flesh. 

2- Score a small cross in the base of each tomatoe ,put them into a large heat-proof bowl and cover with boiling water .Leave to stand for 1 minute,plunge into cold water and peel the skin from the cross .Cut in half, scoop out the seeds and roughly chop the flesh. 

3- Heat the oil in a large heavy based pan and add the onions . 

Cook over medium heat for 10 minutes ,stirring frequently until very soft ,bring to the boil ,reduce the heat and simmer for about 20 minutes . 

4- Puree the soup in a food processor or blender until smooth (in batches if necessary ).Return to the pan and reheat gently ,stir in the chilli sauce .Serve topped with shavings of parmesan and a little pesto.

Carbs 5g

Preparation time 50 mins

Cooking time 1Hour

Serves 6

 Fairly easy ,a bit tricky when not used to skinning the peppers