Roasted pepper and tomato soup

Creamy roasted red pepper and tomato soup

Lovely winter warmer soup with it's deep red colour and silky-roasty taste.

You will need:
7 pointed sweet red peppers
5 medium sized tomatoes
a leek
3 fat cloves of garlic, minced
2 tbsp olive oil
a pinch of salt and freshly ground black pepper
1 tbsp apple cider vinegar
dried oregano and thyme

1. Wash the peppers and dry them best you can. Line them up on a baking tray lined with baking paper, and put the tray into the preheated oven. Roast at 200°C (fan) for 15 minutes, then turn and roast the other sides for 10 minutes.

2. Take out the roasted peppers, allow them to cool for a few minutes. Peel off the skin. Cut the top layer of each pepper, lay flat then clean the seeds out. Cut the flesh into stripes.

3. Cut the tomatoes in half. Brush with olive oil. Sprinkle with the oregano and thyme and roast for 15 to 20 mins. You can do this the same time as peppers, using the lower shelf for the tomatoes.

4. Slice the leek and gently fry with 1 tbsp olive oil. Add the minced garlic, the flesh of the roasted peppers and the tomatoes (pull off the skin). Season with salt and black pepper. Bring to boil. Reduce the heat and simmer for 5 mins.

5. Cream the soup with a hand blender. Add the apple cider vinegar. Serve hot with garlic toast and few drops of olive oil. Enjoy!

Tips: Season with chili flakes for heat and extra flavour.

For GAPS and PALEO: Omit the bread at serving OR serve with nut bread slices.