Roasted Tomato Carrot And Pepper Soup

Ingredients :

1. Tomatoes - 2 kg
2. Carrots- 2
3. Red peppers – 2
4. Onions - 2
5. Garlic – 4 clove Finely chopped chili – 1 tsp
6. Vegetable stock – 500 ml
7. Cabbage leaf – 1 small
8. Oil – 1 tsp
9. Toasted Wholegrain Bread

Method:

• Cut a cross in the stem end of tomatoes. Place in an ovenproof dish.
• Peel onions and cut into quarters. Place in dish with tomatoes.
• Wash unpeeled garlic. Add to dish.
• Cut peppers in half. Remove seeds and place cut-side down in dish.
• Bake vegetables at 200˚C/ Gas 6 for 40 minutes.
• Remove from oven and peel off tomato skins. Squeeze garlic from skins.
• Put tomatoes, garlic, roasted vegetables and chili in the bowl of a food processor or blender and process until smooth.
• Pour into a saucepan. Add a little stock to processor or blender and process to remove vegetable residue.
• Pour into saucepan with the rest of the stock. Bring to the boil.
• Roll cabbage leaf up tightly and shred very finely.
• Serve soup garnished with cabbage shreds and drizzle a little oil. Put some fingers of toasted wholegrain bread.