Beruflich Dokumente
Kultur Dokumente
Serve with a un
3 tomatoes, halved
r bay leaf
2 2
red peppers, deseeded salt and black pepper red onions, quartered fresh conandcr leaves, to garnish crusty white bread, to serve
Preheat the oven to 200C/ 400Ff gas m a rk 6. Toss the vegetables in the oil and roast in a roasting tin in the oven for 40 min u tes, until cooked, stirring halfway through. Re move from the oven a nd
allow to cool, then peel the skin from the peppers and tom atoes and discard. Chop the peppers. 2 Now you have two choices. I like the soup to be chunky so I ch op up the roasted roots, put them in a saucepan with the re mainjng ingredients and 8ooml (I pint 71 oz) water and s tir eve rything together. Or you can put the vegetables in a blender or food processor with all the other ingredients except the bay leaf and whizz up to give a smoother soup; then you put this in a pan with 8ooml (I pint 7fl oz) water and the bay leaf and give it a good stir. 3 Season with salt. Bring to the boil, stirring, then reduce the heat to a simmer for 20 minutes to let the flavours settle down toge ther.
4 Divide between 6 individual soup bowls, sprinkle a little smoked
paprika and black pepper on top, then garnish with coriander leaves. Serve with crusty white bread.