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
1 garlic bulb, cut horizontally
2 tbsp brown sugar
1 chopped onion
1 tsp cumin seeds
Salt & pepper
800ml vegetable stock
1 tbsp honey
A bunch of fresh basil, keeping some to serve
3 tbsp natural yoghurt
Drizzle of olive oil, to serve
METHOD
Preheat the oven to 200°C. Wash and cube the peppers, removing the core and seeds.
Place in a baking dish and coat with oil, place the garlic bulb in the centre.
Sprinkle with salt and brown sugar, place in the oven, and cook for 30 minutes.
When the peppers are soft, remove the tray from the oven and set it to one side.
Now, heat the oil in a deep pan, add the onion, and cumin seeds and sauté until soft.
Pour in the vegetable stock, season and bring to the boil.
Add the peppers, fresh basil, yoghurt and honey, stir and 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 drizzle of oil, chilli flakes, sliced pepper and basil.
