Roast Pepper and Tomato Soup with White Beans

Very healthy and utterly delicious. One of our guests' favorite dishes in Morocco.

Serves 2 to 4

Ingredients:

4 peppers
6 tomatoes
1 chopped onion
Vegetable stock powder
1 can of white beans
Fresh, chopped basil

Place the peppers on an oven tray and place in a hot oven at 180 degrees. After 30 minutes add the tomatoes and roast for a further 30 minutes, or until the peppers are starting to blacken.

Remove from the oven and tip into a bowl. Cover the bowl with cling film so that the skins can be steamed off naturally after about 20 minutes. Then, discard the skins and roughly chop up the peppers.

Place the tomatoes and peppers into a saucepan with the chopped onion and 800ml of water, and a small spoon of vegetable stock powder. Boil until the onion is soft and then add half the can of white beans. Whizz the whole lot in a blender until smooth. Then add the remaining beans.

Serve with fresh chopped basil.