Red Pepper Soup

INGREDIENTS

• 2 Tbsp olive oil
• 1/2 spring onion stalk – chopped
• 30 gms leek – chopped
• 2 celery stalks – chopped
• 1 tbsp onions - chopped
• 1 tbsp ginger – sliced
• 2 Red bell peppers – diced
• 1 Tomato – diced
• 1 tsp paprika
• 60 ml tomato juice
• 1 litre vegetable stock
• 1 Bay leaf
• 3-4 Basil leaves
• 1/2 orange (juice and zest)
• Few sprigs of fresh oregano & parsley – finely chopped

PREPARATION:

In a heavy bottomed pan, add olive oil and sweat the spring onions, onions, leeks and celery on a medium heat. Add the red bell peppers, ginger and tomatoes.

Cook for about 5-6 minutes.

Add the paprika powder and tomato juice to the pan and cook for another 6 minutes. Add the vegetable stock and bay leaf. Cook for about 20 minutes till all the vegetables have softened.

Blend the soup with a mixer or a blender till very smooth. Add orange zest, chopped parsley and oregano. Mix until well combined and the orange zest has had time to impart flavour to the soup.

Strain into a bowl and garnish with basil leaves.
Serve hot or cold.