Peppers Soup with Croutons

Ingredients

• For the Soup
• Red peppers 2 large
• Yellow peppers 1 large
• Onion 1 medium
• Garlic cloves 3
• Olive oil 2 tbsp
• Vegetable stock 800 ml
• Dried oregano 1 tsp
• Lemon juice 1 tbsp
• Salt and freshly ground black pepper to taste
• For the Croutons
• Stale crusty bread (like baguette) 2 slices
• Olive oil 1 tbsp
• Dried mixed herbs 1 tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Halve the peppers, remove the seeds and membranes. Peel and quarter the onion. Peel the garlic cloves.
2. Toss the peppers, onion quarters, and whole garlic cloves with 2 tbsp of olive oil on a baking tray. Roast for 25-30 minutes until tender and slightly charred.
3. While the vegetables roast, dice the bread into 1-2cm cubes. Toss with 1 tbsp olive oil and dried mixed herbs. Spread on a small baking tray and bake for the last 10-12 minutes of the peppers' cooking time, until golden and crisp.
4. Once roasted, transfer the peppers, onion, and garlic to a blender. Add the vegetable stock, dried oregano, and lemon juice. Blend until smooth.
5. Gently heat the soup in a saucepan over a medium heat. Season with salt and pepper to taste. Do not boil.
6. Ladle the soup into bowls and top with the herby croutons. Serve immediately.