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ROASTED TOMATO AND PEPPER SOUP WITH KALE AND PISTACHIO PESTO

SERVES

4

This is one of my all-time favourite soups for the winter months and it really hits the spot. An oldie but a goodie, and reassuringly hearty when finished off with creamy crème fraîche and a dollop of Kale and Pistachio Pesto.

INGREDIENTS:

800g red tomatoes, roughly chopped

2 yellow peppers, deseeded and roughly chopped

1 red onion, thickly sliced

2 sprigs of fresh thyme

4 tbsp olive oil

500ml hot vegetable stock

2 tbsp crème fraîche

4 tsp Kale and Pistachio Pesto

extra-virgin olive oil, for drizzling

sea salt and freshly ground black pepper

METHOD:

Preheat the oven to 200°C/180°C fan/Gas mark 6.

Throw the tomatoes, peppers, onion and thyme into a baking tray. Drizzle generously with olive oil and season well with salt and pepper. Give it a stir and pop in the oven to cook for 30–35 minutes until soft and browned.

Remove the tray from the oven, discard the thyme stalks, and place the vegetables into a blender along with the stock, and blitz. Check you’re happy with the consistency and flavour, adding more seasoning or stock if necessary. Add most of the crème fraîche and blitz once more until combined.

Pour into bowls, swirl a teaspoon each of crème fraîche and kale and pistachio pesto into the soup and finish with a drizzle of extra-virgin olive oil.