Roast red pepper soup
1 large onion
1 bulb of garlic-cut in half through the middle
3 tbsp olive oil
6 large red peppers
2 bay leaves
2 tsp ground cumin
1 to 2 tsps honey (use apple concentrate or brown sugar if vegan)
1⁄2 tsp chilli flakes or 1 red chilli, de-seeded and finely chopped (optional)
500ml vegetable stock
1/2 lemon, add juice to taste
Topping: A handful of chopped parsley and a spoonful of yoghurt (dairy free if vegan)
Preheat the oven to 180C/ gas mark 4
Halve and de-seed the peppers. Rub the peppers with a little olive oil and place on a baking tray with the halved garlic and roast for 40 minutes or until the peppers are wrinkly and blackened.
Place the cooked peppers in a bowl and cover with cling film to trap the heat and help release the skin. When cool peel off the skins.
Peel and dice the onion. Fry the onion, cumin seeds and bay leaves in olive oil for 15 minutes until the onion is translucent, add the garlic, the peeled peppers, the salt, honey and chilli.
Add the stock and bring to the boil. Simmer with a lid on for five minutes.
Remove the bay leaves and blend the soup until it is smooth.
Add more lemon juice, honey and salt to taste.
To serve, sprinkle the top with generous amounts of parsley and top with a spoonful of yoghurt. SERVES 8