Mediterranean-style roasted red pepper soup

Method

1. Preheat the oven to 180°C.

2. Put the peppers, onions, garlic and coriander on a large baking tray and season with salt and pepper, then drizzle with the 2 tablespoons of olive oil and toss to coat. Roast in the preheated oven for 30 minutes, until the veg are soft and caramelised.

3. Meanwhile, heat a large pot and add a splash of olive oil. Add the celery and gently sauté until softened, then add your chopped tomatoes and simmer for 10 minutes to draw out their sweetness.

4. Dissolve the stock cube in the hot water, then pour into the tomato mixture, stirring to combine. Simmer for 10 minutes.

5. Add your roasted vegetables to the pot, then using a hand-held blender, blitz until creamy and smooth. Ladle into warmed bowls and garnish with a few fresh basil leaves and cracked black pepper. Serve with a slice of vegan brown soda bread. This will last for three days in your fridge once chilled.
   
   Trisha’s 21-Day Reset by Trisha Lewis is published by Gill Books, priced €19.99.