Tomato and pepper soup

A great way to warm yourselves up during these cold days is to start your lunch or dinner with tomato and pepper soup. This recipe combines the flavor of tomato with the rich taste of baked pepper. If you like spicy dishes, feel free to add more red pepper and chili flakes for a more flavorsome dish. Enjoy!

Ingredients:
2 large peppers
250 g cherry tomatoes
500 ml homemade tomato puree
½ cup water
1 ½ tbsp dried dill
½ tbsp garlic powder
1 tbsp dried basil
½ tsp Himalayan salt
½ tsp pepper
2 tbsp coconut sugar
pinch of chili and red pepper flakes

For decoration:
2 tbsp fresh parsley leaves, finely chopped
2 tbsp fresh red peppers, finely chopped
pepper to taste

Instructions:
Heat oven to 250°C. Line a baking tray with baking paper and place washed and dried red peppers on it. Place the capsicums in the oven and bake them for approximately 15 minutes. In the meantime, add the rest of the ingredients for the soup in the pot and bring it to the boil. After you have baked peppers, wrap them in aluminum foil and wait for a couple of minutes so you can peel them easier. After you peel peppers, add them to the pot with the other ingredients and then remove the pot from the stove. Use a stick blender and blend until you have reached a creamy consistency. Return the soup back onto the stove, bring it to the boil and season to taste. Cook for another 10 minutes. Serve the soup and garnish as suggested.