Tuesday, May 20, 2008

Red Pepper Soup

Red pepper soup
serves 6

4 red peppers
4 tomatoes
50ml/2fl oz vegetable oil
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon dried mixed herbs
2 garlic cloves, crushed
1 teaspoon mild curry paste
1 red onion, sliced
1 leek, white part only, sliced
1 teaspoon sweet chilli sauce
salt and freshly ground
black pepper

• Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing and discarding the skin.
• Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.
• Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes. Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.
• Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.

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