Roasted Pepper & Paprika Soup

Add a dash of cream for an extra richness and serve scattered with croutons.

INGREDIENTS

• 2 red peppers, quartered (370g)
• 2 yellow peppers, quartered (370g)
• 1 onion, diced (200g)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 700ml low salt vegetable stock
• ¾ tsp LoSalt

METHOD

1. Preheat the oven to 200oC, gas mark 6.
2. Place the peppers and onion on a large baking tray and toss in the oil and paprika. Roast for 30 minutes.
3. Bring the stock to the boil and add the vegetables with their juices and the LoSalt and simmer for 1-2 minutes. Blend with a stick blender or food processor until smooth.