Roasted Red Pepper & White Bean Soup

Ingredients

• 4 red peppers, halved and deseeded
• 400g tin white beans (cannellini), drained
• 1 onion, diced
• 3 garlic cloves
• 700ml vegetable stock
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt, pepper
• Fresh basil to serve

Method

1. Roast peppers and garlic at 200°C for 25 min until charred; peel and discard skins.
2. Soften onion in oil 5 min; add paprika.
3. Add peppers, garlic, beans and stock; simmer 10 min.
4. Blend until smooth; season. Serve with basil and crusty bread.