Roasted Red Pepper Soup

Method

In a heavy bottomed pan, sweat the spring onions, leeks and celery.

Add the red bell peppers, ginger and tomatoes.

Cook for about 5-6 minutes.

Add the paprika powder, red chillies and tomato juice to the pan and cook for 6 more minutes.

Add the vegetable stock and cook for about 20 minutes till all the veggies are soft.

Blend the soup with a mixer or a blender till very smooth.

Add orange zest, chopped parsley and oregano.

Strain into a bowl.

Garnish with basil leaves.

Serve hot or cold.