Serves 4, prep time 10 minutes, cooking time 1 hour (to roast the peppers), 25 minutes for the soup
6 large red peppers
2 tbsp of olive oil
½ garlic bulb cut horizontally
2 tbsp of brown sugar
1 tsp of salt
1 chopped onion
1 tsp of cumin seeds
Salt & pepper
1 litre of vegetable stock
1 tbsp of maple syrup
A bunch of fresh basil, keeping some to serve
3 tbsp almond milk yoghurt, keeping some to serve
A drizzle of olive to serve
Preheat the oven to 200c degrees. Wash and cube the peppers, removing the core and seeds. Place in a baking dish and coat with oil, add the garlic bulb.
Sprinkle with salt and brown sugar, then place in the oven for an hour.
When the peppers are soft remove from the oven and set to one side.
Heat some oil in a deep pan and add the onion and cumin seeds. Sauté the onions until they are soft.
Add the vegetable stock, season and bring to the boil. Simmer for five minutes, pour in the peppers. Add the fresh basil, yoghurt and maple syrup.
Stir and simmer for a further ten minutes. Finally, blend the soup in the pan with a handheld blender or in a liquidiser.
Serve topped with a dollop of yoghurt a drizzle of oil and chopped basil.