Roast Red Pepper and Tomato Soup

Soups are a good on fast days because they have been proved to be more satiating than solid foods. Whatever your calorie allowance for the meal, having soup and less food will leave you more satisfied than a greater amount of food on its own.

This is easy, very tasty and you get a lot of it for very little.

Roast Red Pepper and Tomato Soup

Serves four or however many you want - total calories just 200

Ingredients

3 large red peppers
10 cherry tomatoes
1 onion halved
3 garlic cloves peeled
Oil for Spraying
Salt and Pepper
A pinch of brown sugar
1/2 tsp chili flakes
1/2 tsp cumin
Juice of 1/2 lemon and retained husk
1 tbs tomato puree
1 tsp balsamic vinegar of Worcester Sauce
1,200ml chicken or vegetable stock

Method

1. Heat oven to 180C fan -assisted or 200C normal
2. Put peppers, tomatoes, onion, lemon husk and garlic in roasting tray and spray with oil turning to make sure they are coated all over
3. Season with salt and pepper
4. Combine lemon juice, chilli, cumin and sugar and then drizzle over vegetables
5, Roast for about 20 minutes till the vegetables brown but do not allow to blacken
6. Remove lemon husk and pour the contents of the tray into a large pan and
 add stock
7. Bring to the boil then turn down heat and simmer for 10 mins
8. Remove any tomato skins if you like but not necessary
9. Using hand blender or processor process till smooth, add vinegar or Worcester Sauce and add more salt and pepper if desired.



Note - if you are using an ordinary food processor pour out the liquid into another pan and whizz the rest. If you pout the whole lot in it might explode and coat the kitchen walls, as I found to my cost the first time I made this.