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recipes
Roasted Red Pepper and Tomato Soup
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3 red peppers, de-seeded and halved
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1 onion, unpeeled and halved
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4 large plum tomatoes
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4 garlic cloves, unpeeled
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350ml vegetable stock
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15ml tomato puree
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Salt and pepper
1. Place the peppers (cut side down), onion, tomatoes and garlic on a baking tray.
2. Cook in preheated oven for 30 minutes at 200ºC / 180°C (fan) / gas mark 4 or until
tender and well browned.
3. Leave the vegetables to cool for 10 minutes then peel them.
4. Place the vegetables and half of the stock into the beaker provided and blend on a
medium speed setting until smooth (blend in batches if needed).
5. Place in a pan and add the remaining stock and tomato puree. Bring to the boil and
season to taste and serve.
Hearty Hummus
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410g can chickpeas
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2 gloves of garlic, peeled
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2 tsp light Tahini
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2 tbsp Greek yoghurt
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Juice 1/2 lemon
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4 tbsp olive oil
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1 tsp cumin powder
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Salt and freshly ground black pepper
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Garnish - olive oil and cayenne pepper
1. Drain the can of chickpeas, reserving the liquid.
2. Place 5 tablespoons of the reserved liquid along with the rest of the ingredients into
the chopper bowl.
3. Chop on a medium speed setting until smooth and creamy.
4. Transfer to a serving dish, drizzle over a little more olive oil and sprinkle with cayenne
pepper.
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