Roasted Pepper/Tomato Soup

What you need

• 3 peppers
• 4 cloves of garlic
• salt, pepper, basil leaves, oregano leaves
• 8-9 tomatoes
• 1 onion
• 4 small potatoes
• ca 1 litre water
• 3 tbl spoons oil
• 4 spring onions
• 1 teaspoon of balsamic vinegar

Equipment: baking form, a pot, food processor/blender

How you do it

Prepare the peppers

• preheat the oven to ca 200 C
• wash the peppers, cut in halves. Get rid of the seeds.
• peel the garlic cloves and chop into small bits
• lay the washed and cut pepper halves into the baking form
• sprinkle the chopped garlic over it
• pour the oil over it
• put the form into the oven and bake for ca 1 hour
• remove from oven and allow to cool down.
• save the oil in a cup

Soup

• wash the tomatoes, basil and oregano leaves
• peel the potatoes
• peel the onion and spring onions - and chop into small bits
• cut half of the basil and oregano leaves very small
• remove the stems from the tomatoes and cut in quarter

• use the oil from the pepper roasting and put into a pot
• heat up until hot
• add the roasted pepper, onions and the chopped oregano leaves. heat for ca 5 min
• add the potatoes. heat for another 5 min. then add the tomatoes and basil leaves and cook for another 5 min.
• add the teaspoon of balsamic vinegar.
• add the water. stir. heat until the soup is on the boil.
• reduce heat, add the cover the pot and let cook for 10 min.
• after 10min add the other half of the oregano leaves
• cook for another 5 min then add the chopped spring onions. Let it cook for another 10 min.
• Turn off the heat and add the basil leaves.
• Let it cool off. When cool put the soup into the blender and process the soup until it is smooth.
• you may retain a few basil leaves when the soup is going to be served.