Tasty midweek meals to make in minutes
MONDAY
CHIPOTLE RED PEPPER SOUP
PREP TIME 15 MINS COOK TIME 30 MINS SERVES 4
INGREDIENTS
• 4 red peppers • 2 large brown onions • 3 garlic cloves • 350g tomatoes • 1 tbsp smoked paprika • 1 tsp ground coriander • 1 tbsp chipotle paste • 400ml vegetable stock • 1 tsp light brown muscovado sugar • 10g basil • 2 tbsp extra virgin olive oil for roasting • Butter, for frying • Sea salt and freshly ground pepper
METHOD
Preheat the oven to 240°C/Fan 220°C/Gas Mark 8. Discard the pepper stalk (leave the pith and seeds) and chop into 3-4cm pieces. Add to a large baking sheet, drizzle with olive oil, season generously and toss to coat. Place on the top shelf of the oven and roast for 20 minutes, until tender and lightly charred.
