Ingredients
1 large red capsicum
1 yellow onion
2 garlic cloves
3 tbsp tomato paste
Salt and pepper to taste
1 tsp dried herbs mixed
1 tsp chilli flakes
1 tsp smoked paprika
500ml vegetable stock
Method
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Pre-heat the oven to 200C. Chop the red peppers into chunks and place them in a large baking tray. Drizzle with olive oil and sprinkle with salt. Roast in the oven until slightly charred.
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In a pot, saute the onion and garlic in a little olive oil until translucent. Add the tomato paste, herbs and spices listed. Mix in the roasted peppers and add the vegetable stock.
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Simmer for 10 minutes, remove from heat, and blend until smooth. O.M.Gheee Yum!
