recipes for every season

Roasted Red Pepper and Feta Soup

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Serves 4 · Easy · 45 minutes

Ingredients

6 large red peppers
1 red onion, cut into wedges
3 garlic cloves, unpeeled
2 tbsp olive oil
1 tsp smoked paprika
1 x 400g tin chopped tomatoes
500ml vegetable or chicken stock
100g feta
1 tsp red wine vinegar
Salt and black pepper

To serve
80g Greek yoghurt
50g feta, crumbled
Extra smoked paprika

Method

1. Preheat the oven to 220C fan. Deseed the peppers and cut into large pieces.
2. Place the peppers, onion and unpeeled garlic on a large tray. Toss with olive oil, smoked paprika, salt and pepper.
3. Roast 25 minutes until the peppers are soft and charred. Squeeze the garlic from its skins.
4. Transfer the roasted vegetables to a saucepan. Add the chopped tomatoes and stock, then simmer 10 minutes.
5. Add 100g feta and blend until smooth.
6. Return to the pan, stir in the red wine vinegar and adjust seasoning. Add a splash of water if too thick.
7. Serve with a spoonful of yoghurt, crumbled feta, black pepper and a dusting of smoked paprika.