Red pepper soup

 serves 6

ingredients

4 red peppers

4 tomatoes

50ml/2fl oz vegetable oil

1⁄2 teaspoon dried marjoram

1⁄2 teaspoon dried mixed herbs

2 garlic cloves, crushed

1 teaspoon mild curry paste

1 red onion, sliced

1 leek, white part only, sliced

1 teaspoon sweet chilli sauce

salt and freshly ground

black pepp

• Cut the peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before removing and discarding the skin.

• Mark a small cross on the top of each tomato. Put in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Skin, halve and remove the seeds.

• Heat the oil in a large heavy pan over a low heat, and add the marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until aromatic, then add the onion and leek. Cook for a further 3 minutes. Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to the boil, reduce the heat and simmer for 20 minutes.

• Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth. Return to the pan and reheat gently. Stir in the chilli sauce, and season with salt and pepper. Serve hot.