Recipes

225g/ 8oz red peppers, seeded and sliced
1 onion, sliced
2 garlic cloves, crushed
1 green chilli, chopped
300 ml passata (boil tomatoes and its puree is called passata)
600 ml vegetable stock
2tbsp chopped basil
fresh basil sprigs, to garnish

1. Put the peppers in a large saucepan with the onion, garlic and chilli. Add the passata and stock and bring to the boil, stirring well

2. Reduce the heat to a simmer and cook for 20 minutes or until the peppers have softened. Drain, reserving the liquid and vegetables separately.

3. Sieve the vegetables by pressing through a sieve with the back of a spoon or blend in a food processor until smooth.

4. Return the vegetable puree to a clean saucepan with the reserved cooking liquid. Add the basil and heat through until hot. Garnish and serve.