Spicy Pepper Soup

This recipe I created one fine day when I noticed two peppers in the fridge that looked like they were softening and preparing for their final days. I didn't want to throw the away so I threw them into a pot and made a soup out of them, inspired by flavours from the Basque region in France.

4 Servings

Ingredients:

1 red pepper, finely diced

1 green pepper, finely diced

2 cloves of garlic, minced

50cl vegetable stock

50cl fresh tomato sauce (tomatoes blanched, peeled & blended)

1 tsp piment d'espelette (can be substituted with cayenne pepper or chilli powder)

Instructions:

Warm a generous drizzle of olive oil in a pot and add the peppers.

Cook on a low heat, stirring regularly for 10 minutes, until the peppers have softened.

Add all other ingredients & bring to a simmer on low heat.

Simmer for 10 minutes. Serve with a lovely chuck of buttered rustic bread.