Roasted Bell Pepper Soup

Methods

• Preheat oven to 160º C.
• Spread the red capsicums and tomatoes on a baking tray, drizzle some oil and sprinkle some salt. Keep the tray in the preheated oven and roast till their skin begins to char.
• Heat olive oil in a non-stick pan, add garlic and red chilli and saute till fragrant. Add the roasted vegetables and saute till capsicums become soft and pulpy.
• Take the pan off the heat, cool the mixture, put into a blender jar, add a few parsley sprigs and blend to a fine thick mixture.
• Transfer the mixture into another non-stick pan, add vegetable stock to get the required consistency. Add salt and black pepper and mix well.
• Strain the mixture through a double strainer into a serving bowl. Garnish with some parsley sprigs and serve hot.