Prep Time: 10 minutes

Cook Time: 25 minutes

Serving: 4

A Word From The Cook

The roasting and cayenne give this a burst of flavours.

Ingredients

• 3 large Red Peppers (halved and deseeded)
• 1 Tbsp Olive Oil
• 2 Yellow Onions (medium) (diced)
• 2 Cloves Garlic
• 4 Cups Vegetable Broth (or Chicken Broth)
• 1/8 Tsp Cayenne Pepper

Instructions

1. Preheat oven to 375° – I use the Roast option on my oven.
2. Cut the Red Peppers in half removing the seeds and pithy parts
3. Place on a parchment lined baking sheet and drizzle with Olive Oil rub the oil over them with your hands or a brush.
4. Roast for 20 minutes.
5. Remove from oven and place the peppers in a paper bag, roll down the bag to seal and let them cool in the bag for 15 minutes. (this makes removing the skin easier).
6. While the peppers are cooling, sauté the onions and garlic in Olive Oil for 10 -15 minutes.
7. Add the vegetable stock and cayenne pepper and mix
8. Remove the peppers from bag and peel off as much of the skin as you can get off easily; cut into smaller pieces and add to the broth.
9. Cook on medium high for 15 minutes.
10. Remove from heat and purée until smooth.