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INGREDIENTS:
- 1 big red bell pepper.
- 1 onion
- 1-2 sun dried tomatoes
- 1 garlic clove, peeled and whole
- ½ squeeze lemon juice
- 1 cup vegetable stock, (200ml)
- Salt and pepper, to season
- 1 tsp olive oil
- 1-2 tsp homemade pesto (Optional)
HOW TO MAKE:
Pre-heat the oven to 200°C (400°F).
Roughly chop the red peppers and place in a large baking tray with peeled whole garlic clove. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of homemade pesto.
Grab a hunk of crusty bread and dive in.
