Roast pepper soup

Ingredients

• 8–10 red peppers
• 2 tbsp oil
• 1 onion, finely chopped
• 4 cloves garlic, chopped
• 1 carrot, finely diced
• 1 litre vegetable stock
• 400 g can chopped tomatoes
• Thyme sprigs and parsley, tied into a bundle
• 1 tsp harissa paste, or to taste
• 5 slices French bread
• Grated parmesan

Method

1. Heat the oven to 200°C (gas 6). Roast the peppers for about 20 minutes, until blistered and beginning to char.
2. Cover the hot peppers in a bowl, cool, then peel away the loosened skins.
3. Cook the onion, garlic and carrot in oil for 10 minutes. Add the stock, tomatoes, herb bundle and harissa and simmer for at least 30 minutes.
4. Remove the herbs and pass the soup through a sieve twice.
5. Top the bread with Parmesan and bake until crisp. Serve one crouton on each bowl of soup.