Serves 4, prep time 10 minutes, cooking time 1 hour (to roast the peppers), 25 minutes for the soup
INGREDIENTS
6 large, red peppers
2 tbsp olive oil
½ garlic bulb, cut in half horizontally
2 tbsp brown sugar
1 tsp salt
1 chopped onion
1 tsp cumin seeds
Salt & pepper
1 ltr vegetable stock
1 tbsp honey
A bunch of fresh basil, keep some aside to serve
3 tbsp natural plain yoghurt, keeping some aside to serve
Drizzle of olive, to serve
METHOD
Preheat the oven to 200°C. Wash and cube the peppers, removing the core and seeds.
Place in a baking dish, coat with oil and add the garlic bulb.
Sprinkle with salt and brown sugar, then place in the oven for 1hr.
When the peppers are soft, remove them 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 soft. Add the vegetable stock, season and bring to the boil.
Simmer for 5 mins, then add the peppers, fresh basil, yoghurt and honey. Stir, then simmer for a further 10 mins.
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, chopped basil leaves and toasted flatbreads.