The Hot Cook

For lovers of hot and spicy food everywhere

Red Pepper Soup

Red peppers

Take 4 red peppers and cut them into quarters, brush them with oil and bake them at 200C until the skins start to burn.

Boil up the chopped carrots, celery onion, chili pepper and garlic together with a stock cube and then simmer for 20 minutes.

Remove the burn skin from the quartered peppers, chop into small pices and add them and the tomatoes to the pan and simmer for another 10 minutes.

Serve with garlic bread.

4 Red bell peppers
1 Chili pepper
2 Pints water
1 Vegetable stock cube
2 Chopped carrots
2 Chopped cellery
1 Chopped onion
2 Garlic cloves
1 Tin of chopped tomatoes
Salt and pepper

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