Roasting is the whole trick: red peppers, tomatoes and whole garlic cloves caramelise in the oven until sweet and smoky, then blitz into a soup that tastes far richer than its short ingredient list.
Ingredients
- 3 red peppers, halved and deseeded
- 6 tomatoes, halved
- 1 garlic bulb, top sliced off
- 1 onion, quartered
- 2 tbsp extra virgin olive oil
- 600ml vegetable stock, and a pinch of chilli flakes
Method
- Heat the oven to 200°C (fan 180°C). Spread the peppers, tomatoes, onion and garlic bulb on a tray, drizzle with the oil and roast for 30 minutes until soft and charred at the edges.
- Squeeze the roasted garlic cloves out of their skins into a blender and add the rest of the vegetables.
- Pour in the stock and blend until smooth, then reheat gently and season to taste.
Why it works
This is an immune-support bowl disguised as comfort food. Red peppers and tomatoes are exceptional sources of vitamin C, which supports normal immune function, while the generous roasted garlic contributes allicin. Roasting concentrates the flavour without adding anything but a little good olive oil.
