Soup

We make a fair amount of soup but rarely blog about it, I think it’s because generally it goes straight into a Tupperware ready to go to work for lunches and we don’t photograph it. Today’s offering, as is so often the case, was born out of lots of leftover vegetables lurking in the bottom of the fridge.

I roasted off some red and yellow peppers with various types of tomato, some celery leaves, a red onion, a couple of cloves of garlic, half a red chilli and some salt and pepper. When they were just charred I transferred them to a saucepan and added some vegetable stock before blitzing the whole lot together. There’s probably only about two portions there but they’ll be fine for lunches this week.