Serves 4

Ingredients

4 red peppers
Olive oil
2 pints vegetable stock or water
2 cloves garlic, crushed
1 large red onion, roughly chopped
1 large carrot, roughly chopped
2 sticks celery, roughly chopped
1 tin of chopped tomatoes
Large handful of fresh basil leaves
Salt and freshly ground black pepper

Preparation method

1 Preheat the oven to 200°C and line a baking sheet with baking paper.
2 Remove the stalks from the peppers, cut into quarters and remove the seeds. Brush with olive oil and put on the baking tray. Bake for 5 mins or so until the skins begin to char. Remove from the oven and when they are cool enough to handle put them into a plastic bag and allow to cool.
3 Meanwhile put the stock and the prepared vegetables into a saucepan and bring to the boil; cook for 5 or 6 mins. Turn down the heat and simmer for 10 mins.
4 By now the peppers should be cool. Take them from the bag and peel off the charred skin. It should come away easily. Roughly chop the flesh.
5 Add the chopped peppers and the tinned tomatoes to the saucepan. Simmer for a further 5 mins or so until the vegetables are tender. Remove from the heat and add the fresh basil. Allow to cool slightly, then puree until smooth. Reheat as necessary and season with salt and pepper.