Whilst I am a big fan of Nigel’s food, I don’t own any of his books. A friend at work made this and thoughtfully shared the recipe with me. This has to be one of my all time favourite soups. Roasted red pepper, tomato and chili soup. Perfect for a wet, windy British autumn.
Put your oven onto 220C. Take a large roasting pan and place 3 red peppers (halved and deseeded), 5 whole tomatoes and 6 unpeeled cloves of garlic on it. Drizzle with oil, add a little salt and pepper, then roast for about 30 minutes. Nw take 3 red chilis, half them lengthwise and deseed them. Add to the roasting vegetables and close the oven door for a further 20 minutes.
When everything is charred and wrinkly, remove from the oven and place in a pan with 900ml of vegetable stock. Bring to boil then simmer for about 15 minutes. Let it cool a little then whiz it all up in a blender or with a stick blender.
Take a handful of mint leaves. Chop finely and mix with some olive oil.
To serve, put the soup in a bowl, top with some of the minty oil and some crumbled feta cheese.
Reminder to self: Buy some new soup bowls
