Roast red pepper soup

Delightful soup, the vibrant colour of a postbox

• 4 red peppers, halved and de-seeded
• 1 tbsp olive oil
• 1 onions, finely chopped
• 1 garlic clove, chopped
• 1 potato, diced
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 1 litre vegetable stock
• 2 tsp paprika
• Large pinch dried thyme
• 1 tsp sugar
• Dash of balsamic vinegar
• Salt and pepper

1. Pre-heat the grill to high and place the peppers skin side up on to a baking sheet. Char under the grill until the skin is blackened
2. Remove from the heat and place in a bowl with a plate on top to steam for 10 mins, then remove and discard the skin and slice the flesh
3. In the meanwhile, heat the oil in a large saucepan and fry the onion and garlic for 4-5 mins until softened
4. Add the potato and fry for a further minute
5. Add the chopped tomatoes, tomato puree, red peppers, sugar, vinegar, paprika, thyme and veg stock
6. Season, bring to the boil, cover and simmer for 12-15 mins until the potatoes are tender
7. Use a wand blender to whizz until smooth. Serve with crumbled feta or a spoonful of Greek yoghurt on top