Roasted Red Pepper Soup


  1. 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.
  2. 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.
  3. Meanwhile, make the topping by mixing everything together in a little serving bowl with a pinch of salt.
  4. 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.


Serves 4

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
40g walnuts
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

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