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Laager Rooibos Roasted Red Pepper Soup

INGREIDENTS:

4                                  Red bell peppers

65 g                             Oil 

1                                  Onion, finely chopped

3 cloves                      Garlic, crushed 

1 TBSP                        Thyme, fresh, chopped 

1 can                           Chopped tomatoes 

1 handful                     Basil, chopped 

2                                  Red chillies, de-seeded, chopped 

2 TBSP                        Sugar 

½ cup                          Laager Rooibos tea, strongly brewed

To taste                       Salt & pepper 

 METHOD:

  1. Preheat oven to 200 degrees C. 
  2. Prepare sheet pan. Drizzle a bit of oil on the bell peppers. Grill in the oven until black. 
  3. Remove from the oven. Place them in a freezer bag until they sweat. Remove and peel off the skin. Set aside. 
  4. In a medium pan, heat oil, sauté onion and garlic until translucent. 
  5. Chop the peeled red peppers. Add into the onion mixture. Stir for 1 minute. Add the thyme and chillies. Stir in the basil and canned tomatoes. Simmer for 5 minutes. Add in the sugar to cut the acidity of the tomatoes and adjust seasoning. 
  6. Loosen up the soup with some Laager Rooibos tea (instead of stock) and simmer for 10 minutes. 
  7. Use a hand-blender to blitz the soup until smooth (can still be a bit chunky) and heat through.

 

 

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