Roast pepper soup

Serves 2

1 red pepper
1 red pepper
1 yellow pepper
3 cloves garlic
750ml vegetable stock
1/4 tsp thyme
1 lemon

1)slice the peppers in half, remove the seeds and place in a roasting tin cut side up
2)slice the garlic cloves in half, and put a half inside each pepper, squeeze the juice of half a lemon over the peppers and pop in the oven to cook for 1 hour.
3)leave to cool and set aside the garlic.  Remove the skins from the peppers and chop into small chunks
4)bring the vegetable stock to the boil, add the thyme and 1 crushed garlic clove then turn down the heat and simmer for 10 mins to reduce the stock slightly
5)add the chopped peppers to the stock and heat gently for a couple of minutes.
6)season with black pepper before serving

✔️Top tip: add a splash of chilli oil to the stock for a bit of a kick 🌶