Roasted Red Bell Pepper Soup

Winters!! It gives you a whole new appetite to have soup before or alongside dinner. Or if like us, you use soups to detox on weekdays, you can make a big bowl and just have that for dinners with a few accompaniments like soup sticks or croutons.

So in our attempt to try variety of soups this winters, and the itch to experiment with the tempting fresh bell peppers available in the market these days, we tried this new variant. Beware, this recipe offers a fiery concoction of peppers - not too spicy but a blast of interesting flavours !! Trust us, you would not have had anything like this before.

Ingredients (serves 2)

2 red bell peppers

5 medium size plum tomatoes

2 medium red onions

2 – 3 cloves of garlic

½ tsp dried thyme

1 tsp Worcestershire sauce

4-5 drops of Tabasco

Oregano (optional)

Salt

Sugar (optional)

½ litre vegetable stock

Method

1. Apply olive oil on all vegetables and roast them in oven at 200 degrees till vegetables are little charred but still juicy

2. Remove tomato and bell pepper peel and grind them into purée

3. Strain it and add vegetable stock to it and boil it in a pan

4. Add Worcestershire sauce, tobasco , thyme, oregano, salt

Serve hot with a dash of cream and soup sticks or Garlic bread! You can also use spring onion leaves for garnish and a bit of crunch.