6 large red and yellow Bell peppers, take out pips and cut in slices
4 large carrots cleaned and chopped
5 medium potatoes peeled and cut into cubes
4 celery stalks chopped
2 large onions chopped
2 teaspoons chopped garlic
1/2 cup oil
Put all vegetables together in a large pot.
Add 3 Tablespoons vegetable powder stock, 1 teaspoon ginger, 1 teaspoon coriander, 1/2 cup sugar, 1 small tin tomato paste (about 70-100g).
Fill pot with water. Cook for 1 1-2 hours.
Blend all together.
Salt and pepper to taste and if any other spices you may feel necessary.
Recipe credit: Unknown
Prepared, tried and tested by: Hannah Frank Witt
Hannah's Pepper Soup
May 19, 2017 | | Leave your comments|