Roasted Red Pepper & 'Nduja Pesto Soup

Name: Roasted Red Pepper & 'Nduja Pesto Soup
Prep time: THMS
Cook time: THMS
Ingredients: 4 red peppers; 2 tbsp. olive oil; 1 onion, finely chopped; Salt & pepper to taste; 2 cloves garlic, finely chopped; 2 stalks of celery, finely chopped; 1 carrot, peeled and finely chopped; 1 jar Sacla' 'Nduja Pesto; 900ml vegetable stock (gluten free)

This recipe packs a serious punch of flavour. When the smoky charred sweetness of roasted red peppers meets the spicy richness of Sacla' 'Nduja Pesto, lunch gets taken to the next level.

Cook Time

1hr 30mins

Serves

Ingredients

4 red peppers
2 tbsp. olive oil
1 onion, finely chopped
Salt & pepper to taste
2 cloves garlic, finely chopped
2 stalks of celery, finely chopped
1 carrot, peeled and finely chopped
1 jar Sacla' 'Nduja Pesto
900ml vegetable stock (gluten free)

How to make the recipe

Step 1

Preheat the oven to gas mark 6/200¬∞C

Step 2

Sit the peppers in a roasting tin and rub with half the oil. Put in the oven to roast for 30-40 mins or until they begin to blacken

Step 3

Remove the peppers and put into a plastic food bag to cool, then remove the skin and seeds and chop the flesh. Put to one side

Step 4

Meanwhile, heat the remaining oil, add the onion and season well. Stir in the garlic, celery and carrot and cook gently for about 10 mins until they begin to soften. Stir in half a jar of 'Nduja Pesto and the peppers

Step 5

Add the vegetable stock, raise the heat and bubble for a few minutes, then reduce to a simmer and cook for about 15 mins. Top up with more hot water if needed. Taste and season again if required

Step 6

Add to a liquidiser and blitz until smooth. Ladle into bowls and add a spoonful of 'Nduja Pesto to each one, swirl and serve