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Below are the ingridients that are needed to serve a delicious Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- Take 300 grams of baby plum tomatoes.
- Prepare 2 of red onions, chopped.
- Prepare 2 of red chillies, deseeded & finely chopped.
- Use 3 clove of garlic, finely chopped.
- Prepare 4 of red bell peppers, deseeded & chopped.
- Provide 1 of sweet potato, peeled and chopped.
- Use 700 ml of vegetable stock.
- Get 2 tsp of sweet smoked paprika.
- Get 10 of fresh basil leaves.
- Provide of extra virgin olive oil.
- Use to taste of sea salt & freshly ground pepper.
Ready with the ingridients? Here are the procedures on cooking Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350°F.
- Heat 3 tablespoons of the oil in a heavy pan and sweat off the onions, chillies and garlic over a low heat until the onions are translucent.
- Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened.
- Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt. Roast for 15 minutes until the skins start to split open.
- Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes.
- Put the soup in a blender and liquidise smooth. Return to the pan, stir in the paprika and season to taste with the salt & pepper.
- Finely chop the basil and mix with a few tablespoons of the oil.
- Ladle the soup into bowls and top with a swirl of the basil oil.
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