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8 oz (225 g) red bell peppers, seeded and sliced (2 peppers)

1 onion, sliced

2 garlic cloves, crushed

1 green chili, chopped

1 1/2 cups (300 ml) passata (sieved tomatoes)

2 1/2 cups (600 ml) vegetable stock

2 tbsp chopped basil

fresh basil sprigs, to garnish



  1.    Put the (bell) peppers in a large saucepan with the onion, garlic and chilli. Add the passata (sieved tomatoes) and vegetable stock and bring to the boil, stirring well.
  1.    Reduce the heat to a simmer and cook for 20 minutes or until the (bell) peppers have softened. Drain, reserving the liquid and vegetables separately.
  1.    Sieve the vegetables by preserving through a sieve (strainer) with the back of a spoon. Alternatively, blend in a food processor until smooth.
  1.    Return the vegetable purée to a clean saucepan with the reserved cooking liquid. Add the basil and heat through until hot. Garnish the soup with fresh basil sprigs and serve.


From What’s Cooking Vegetarian

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