Roasted Bell Pepper Soup
4 garlic cloves
1 brown onion
4 large tomatoes
4 bell peppers (red and orange work best)
Salt and pepper
1 vegetable stock cube
1 TBsp mixed herbs
Handful of fresh basil
300ml non-dairy milk (optional, makes the soup creamier, can also use normal milk)
Preheat oven to 180°C. Chop the large tomatoes in half. Roughly chop the peppers into 4cm x 4cm chunks. Peel 3 garlic cloves.
Place all in a large baking tray. Drizzle with oil, sprinkle the mixed herbs over and generously season with salt and pepper. Roast for 25-30 minutes until softened.
Peel and crush the 4th garlic clove. Dice the onions.
On a low heat, in a deep saucepan, fry the garlic and onion for 10 minutes. Add 700ml water, the non-dairy milk and the stock cube. Season well. Simmer for 5 minutes.
Roughly chop the fresh basil and add to the saucepan.
Remove the tray from the oven when complete and scrape everything into the saucepan. Simmer for 5 minutes.
Blend until smooth and serve!