My children love sliced peppers in their packed lunches which usually results in me buying a bumper pack of "wonky" peppers that they get bored of within about a week. These peppers then go wrinkly and soft and don't look great - and we all know children eat with their eyes!
These peppers are perfect for roasted pepper soup and with a few other ingredients, can be made into a lovely hearty meal for the whole family.
Ingredients:
Past their best peppers. However many and whatever colour you have but at least six medium sized
Some sort of onion/challot/spring onions. (all of them if you fancy it!)
3 -4 Garlic cloves
1 tin of tomatoes (either chopped or whole)
1 vegetable stock cube
Sriracha sauce
Fresh basil if you're feeling fancy (my basil was grown from supermarket cuttings!)
Remove the stalk and seeds from the peppers and roughly chop them. Remove the skin from the onions and roughly chop. Peel the garlic and leave whole.
Spread evenly over a baking sheet and cover lightly with cooking oil (I used olive oil). Roast in the over for 40-45 minutes on 180 degrees until lightly charred.
Method:
Empty the tomatoes into a large saucepan and heat until it is just starting to boil.
Add the roasted vegetables, a can full of water and the vegetable stock cube and boil for 5 minutes.
Turn the heat off and blend the soup until it is smooth.
Add fresh basil to look fancy and add salt, pepper and sriracha to taste.