Red pepper soup







Cook Time

30-40 Min


  • 4 red peppers
  • 4 tomatoes
  • 50ml/2fl oz vegetable oil
  • 1/2 teaspoon dried marjoram
  • 1/2 2 teaspoon dried mixed herbs
  • 2 garlic cloves, crushed
  • 1 teaspoon mild curry paste
  • 1 red onion, sliced
  • 1 leek, white part only, sliced
  • 1 teaspoon sweet chilli sauce
  • salt and freshly ground black pepper
  • Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover wit a tea towel and allow to cool before removing and discarding the skin.
  • Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.
  • Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes.
  • Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.
  • Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.
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