Recipes for starters & light meals

Butternut recipes

Autumn tabouleh

50 minutes

Sweet roast pepper, chilli and tomato soup

Difficulty Easy

Prep Time 4

Ingredients

8 tomatoes
4 red peppers
3 cloves garlic
Olive oil
2 chopped leeks
2 T chopped parsley
1 bay leaf
1 red chilli
1 cup chicken stock
Crusty bread

Method

Preheat the oven to 180°C.
Halve tomatoes and red peppers. Deseed the peppers. Crush cloves garlic and scatter over the red pepper, then rub the pepper and tomato with olive oil.
Roast for 40 minutes, or until soft.
Place the pepper in a plastic bag and allow to cool before removing the skins.
To a saucepan over a medium heat, add 2 T olive oil, chopped leeks, chopped parsley, bay leaf and deseeded red chilli.
When the leek is soft, add the roast tomato and pepper, along with any pan juices and chicken stock. Using a stick blender, roughly purée to a thick consistency, adding more stock if necessary. Bring to the boil, season to taste and serve with crusty bread.

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Ingredients

Method