- To make the soup, pre heat then oven to 200 fan. Chuck the peppers, onion, tomatoes, garlic and chilli into a roasting tin and drizzle over the olive oil. season with salt and toss together. Roast for 35-40 minutes until a little charred and tender.
- Transfer the peppers, onion, tomatoes and chilli to a blender. Pop the garlic out of the skin and chuck in as well. Add the walnuts, pomegranate molasses, cumin and a pinch of salt. Blitz until smooth. Pour into a saucepan and add the stock. Mix well and bring to the boil. Check the seasoning and add more salt to taste.
- Meanwhile, make the topping by mixing everything together in a little serving bowl with a pinch of salt.
- Divide the soup between four bowls and top each with the walnut topping. Drizzle over a little more pomegranate molasses and olive oil. Grab a spoon and dive in.
For the soup
6 red peppers, deseeded and roughly chopped
2 red onions, roughly chopped
250g tomatoes, quartered
4 cloves garlic, skin on
1 red chilli
3 tbsp olive oil 600ml vegetable stock
1 ½ tbsp pomegranate molasses
2 tsp ground cumin
600ml vegetable stock
For the topping
40g walnuts, finely chopped
2 handfuls of finely chopped parsley leaves
3 tbsp pomegranate molasses
2 tbsp olive oil
Juice of ½ a lemon