Red pepper soup



Put 5 quartered red peppers (skin side up), 1 quartered red onion, 2 cloves of garlic, 1 red chilli, 2 springs thyme and 2 tbsp olive oil in a roasting tin. Grill for 10 min, turning onion halfway through. Peel skin off peppers and chill. Place all veg in a saucepan with 4 skinned and chopped tomatoes and 600ml vegetable stock. Simmer for 10 min. Season and using a hand blender or liquidizer, pulse the soup until smooth.