Roasted Red Pepper Soup Recipe

Hello! On Twitter last week I posted a picture of my lunch and @AussieEmma requested the recipe so this one's for you girl!After studying the Diet Plan somewhat this weekend I think (and don't quote me, I'm still learning haha!) it would be a good M2/M4 option - but like I said I'm not sure! I've simplified the recipe somewhat to make it healthier but it still tastes just as good if not better!

The Finished Product

Ingredients

1. 2-3 (approx 1lb) Large Red Peppers (OR you can buy pre-roasted peppers to make it easier which is what I do and you can consequently skip step 1)

2. 1 tin plum tomatoes

3. 4 shallots peeled and finely chopped

4. 2 cloves crushed garlic

5. 1 tbsp extra virgin olive oil

6. 1 2/3 pint vegetable stock

7 Juice of 1/2 lemon

8. Salt and Pepper to Season

Method

1. Roast peppers by grilling them for about 10-12 minutes, turning them as needed. Immediately put into a plastic bag, close it and leave to cool. Core each pepper and cut into slices. You can remove the skin at this stage if it is preferred.
2. Heat the oil in a larfe saucepan, add the shallots and garlic, sauté until soft but not browned. Add the pepper slices (or pre-purchased roasted red peppers), tinned tomatoes, vegetable stock and salt and pepper. Bring to the boil and then simmer over a medium heat for 15-20 minutes until very soft. Stir throughout this process to prevent burning.
3. Remove from heat and allow tro clool slightly. Pureé the micture in a food processor. The finished consistency should be smooth, but not oo thick. Return the soup to the pan and add the lemon juice. Warm the soup over a low hear but do not allow it to boil.