Roasted Chipotle Pepper Soup

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Step 1.

Heat your oven to 200°C/400°F.

Step 2.

Start by prepping your veg. Core, deseed and halve your peppers. Peel and quarter your red onions and halve your tomatoes.

Step 3.

Toss the peppers, onion and tomatoes in a large roasting tin with your unpeeled garlic cloves, chilli, chipotle chilli flakes and cumin seeds in the tin. Drizzle it with olive oil and a generous pinch of salt, then roast for 45 mins.

Step 4.

Pour your roasted vegetables into a large pot and add your vegetable stock. Blitz with a stick blender until really smooth, then bring to a gentle simmer. Season with salt and pepper.

Step 5.

Pour your soup into bowls and sprinkle with coriander and a crumbling of feta. Serve up with tortilla chips and enjoy.

You could use 1 tbsp of chipotle chilli paste or a soaked dried chipotle chilli in place of the chilli flakes if you can't find them.

4 Large Red Peppers
1 Large Red Onion
6 Large Tomatoes
3 Cloves of Garlic
1 Red Chilli
1 Tbsp Chipotle Chilli Flakes
1 Tsp Cumin Seeds
600ml Vegetable Stock
100g Feta
Handful of Coriander
Handful of Tortilla Chips
Salt
Pepper
Olive Oil