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.
Chef Vicky Ratnani gives the vegetables, which we underestimate, a makeover. Whip up a comforting bowl of red pepper soup.