Spicy Red Vegetable Soup

Winter still has a bit of a grip on the country, so here is a warming vegetarian soup recipe that has just a bit of a kick in it due to the chilli (of course, you can vary the heat by varying the type of chilli you use I like a robust Scotch bonnet, but you can add a small piece of cayenne if you prefer).

So, as I need a little bit of a pick-me-up for lunch today, here is a new recipe (and an extra recipe for today) hot off the stove.

Spicy Red Vegetable Soup

Serves: 4

Ingredients:

4 tbsp olive oil
1 tbsp light brown sugar
1 red bell pepper, cored and chopped
1kg (2 lbs) tomatoes, quartered
1 red onion, chopped
1 large red chilli, de-seeded and chopped
2 garlic cloves, chopped
250ml (1 cup) vegetable stock
4 slices of rye bread
50g soft goats' cheese
salt and freshly-ground black pepper, to taste

Method:

Combine the olive oil, sugar, bell pepper, tomatoes, onion, chilli and garlic in a roasting tin. Toss to combine then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and roast for about 25 minutes, or until the vegetables are starting to brown.

Remove the vegetables from the oven the combine in a saucepan with the vegetable stock. Stir to combine and allow to heat through (but do not boil). Take off the heat, then spoon the mixture, in batches, into a food processor or blender and process until smooth.

Turn into a clean saucepan, adjust the seasonings, and cook over low heat for a few minutes until heated through.

Toast the rye bread slices and whilst still warm spread over the cheese. Divide the soup between four warmed soup bowls and float the toast on top.

Serve immediately.

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