Page 7 - More than Green Beans

Roasted Red Pepper Soup
Directions
Roast the Red Peppers in the oven for an hour, un l wilted.
Remove from the oven and place them in a plas c bag and seal it.
When the peppers are cool enough to handle remove the skins, and the seeds.
Fry the celery, ginger, cardamom, cumin and thyme together in a saucepan on a medium heat. Add the peppers. Add the vegetable stock and bring to the boil.
Boil for 10 minutes and then switch o the heat. Put a lid on the saucepan.
Check to see that the sweet potato is cooked through.
Mix with a handheld blender, add water to the desired consistency
Check the seasoning and serve.
7
Recipe 02
4 Large Red Peppers
3 S cks Celery, nely chopped
1 inch Ginger, nely chopped
2 Tablespoons cooking oil
2 Teaspoons Cardamom, either ground, or open the pods and grind the black seeds inside
2 Teaspoons Cumin
8oz/225g Sweet Potato
Leaves from 3 Sprigs of Fresh Thyme
2 Vegetable Stock Cubes
Water
Ingredients