Sweet roast pepper and tomato soup with chilli

Another soup recipe from one of my favourite websites, www.tastemag.co.za. I’ve made this particular soup quite a few times…its cheap and easy and the chilli gives it a nice kick! And it goes really well with a melted cheese toastie. Optional of course!

The recipe: Sweet roast pepper and tomato soup with chilli
Serves 4-6

Ingredients:
8 tomatoes
4 red peppers
3 cloves garlic
Olive oil
2 chopped leeks
2 tablesppons chopped parsley
1 bay leaf
1 red chilli
1 cup chicken stock

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. Leave them in for a while, the longer you leave them the easier the skins are to remove.

To a saucepan over a medium heat, add 2 tablespoons olive oil, chopped leeks, chopped parsley, bay leaf and a 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 and season to taste.

handmade by me.

Lentil and Chorizo Hotpot

This is one of my most favourite recipes ever!!! My good friend Nic who I used to live with, used to make this all the time for us… and every time we’d end up stuffing ourselves with double helpings because it’s so good!!! Anyways here is her recipe. It really is so quick and so easy….and more importantly sooooo tasty!

The Recipe: Lentil and Chorizo Hotpot
Serves 4

Ingredients:
1 large onion, peeled and chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 red chilli, chopped
250g chorizo, chopped (be generous)
1 large potato, peeled and chopped
1 large carrot, peeled and chopped
250g brown lentils, soaked overnight
2 stock cubes
1-1.5 litres of boiling water

Method:
Fry the onions, garlic, pepper, chilli and chorizo in a little olive oil until the onions are brown and soft. Add the lentils, carrot and potato, and cook for a further few minutes. Then add enough boiling water to cover everything…and a bit more…and throw in the 2 stock cubes. Stir well and simmer for 40 minutes. I would stir it a few times again while its simmering. Season to taste and serve.