VEG PEPPER SOUP RECIPES

Steps:

• Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
• Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
• Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
• When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
• Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
  3. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
  4. Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
  5. Place a large saucepan over a medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
  6. Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
  7. Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
  8. When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
  9. Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.