Nigella’s Roasted Tomato and Red Capsicum Soup

700 grams local truss tomatoes (left to ripen to a deep red colour in a warm sunny spot and then halved or quartered depending on the size)

1 large brown onion, cut into chunky pieces

2 red capsicum (de-seeded and cut into chunky pieces)

6 cloves garlic (left whole in skins)

olive oil (a generous drizzle)

sea salt

black pepper

1/2 litre vegetable stock or chicken stock

Worcestershire sauce (a few dashes, for that perfect taste)

Tabasco – or a small fresh chili (a few dashes, to taste)

Preheat the oven to 200°C. Add the tomatoes, red peppers, onion and garlic to a baking tray, sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands. Bake for about 30-45 minutes until the veg are sweet and just slightly charred.

Bring the stock to the boil and add the Worcestershire and tabasco sauces. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Add the rest of the vegetables.

 Puree using a hand blender, but not too smooth – a bit of texture is nice here. That said though, kids may prefer a smoother texture! Thank you to the lovely Nigella for this recipe.