Roasted red pepper soup


Romano peppers are longer, sweeter and more flavourful than the peppers different colours. Roasting the peppers with leeks and garlic before blending brings the flavours out even more and makes a soup that can be enjoyed hot or chilled. Rich in antioxidant vitamins A and C, red peppers are also a rich source of Lycopene, which may help to maintain healthy vision. 

Serves 4 




  • 4 romano peppers, chopped

  • 2 leeks, sliced into thin rings

  • 2 cloves of garlic, halved

  • 2 tablespoons avocado oil

  • 3 sprigs of thyme

  • 2 tablespoons balsamic vinegar

  • Stock, made with an organic stock cube, to taste. 




  1. Heat oven to 200C/gas mark 6. 

  2.  Put all the vegetables in a roasting tin, drizzle with oil and top with thyme. 

 3. Roast for around half an hour, until the veg has started to soften and caramelise. 

 4. Strip the leaves from the thyme and tip the contents of thetin into a blender (or into a bowl if you are using a hand held blender)       then add the vinegar and enough stock 

to liquidise to a smooth consistency (around 100mls).  

 5. Serve immediately topped with olive slices, basil leaves or seeds, with seeded crackers or oatcakes on the side.