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This two-tone soup is made from a roasted yellow pepper soup and a separate tomato soup; both rich in flavour and colour. It is a real treat for the senses and so easy to make.

Roasted Yellow Pepper Soup

Ingredients

• 4 yellow peppers
• 1 onion, finely diced
• 1 tsp thyme, chopped
• 250 ml vegetable stock, plus extra to thin soup if required
• 3 tbsp cream
• Extra virgin olive oil

Method

• Preheat the oven to 180 degrees C / Fan 160 degrees C / Gas 4
• Place the peppers on a roasting tray, rub with olive oil and roast them until the skin has browned ever so lightly
• Remove from the oven straight away, place in a plastic bag and seal
• After 30 minutes, remove the peppers from the bag and gently peel away the browned skin
• In a large saucepan, heat the olive oil and cook the onion until soft
• Deseed the peppers and roughly chop them
• Add to the onion
• Add thyme, vegetable stock and heat through
• Remove from heat and puree the soup using a hand blender

Tomato Soup

Ingredients

• 2 cloves of garlic, chopped
• 2 sundried tomatoes, chopped
• 1 400g can of chopped tomatoes
• 1 potato, peeled and diced
• 300ml vegetable stock, plus extra to think the soup if required
• 2 tsp basil leaves, chopped
• Extra virgin olive oil

Method

• Heat the olive oil in a large saucepan over a medium heat
• Add the garlic and sundried tomatoes and saute for a minute
• Stir in the tinned tomatoes, potato and stock and bring to the boil
• Reduce the heat and simmer until the potato is cooked through
• Add the chopped basil and remove from the heat
• Puree the soup and add seasoning, if required
• To serve, you will need two ladles
• Fill one ladle with pepper soup and the other with tomato soup
• Pour the ladles into a bowl at the same time, slowly so as not to mix them
• Garnish with fresh cream and chopped chives

We’d love to hear if you try one of our recipes. They are all straight from the Makweti kitchen, and if you’ve stayed with us before, some of them might be familiar. Enjoy and happy cooking!