Roast Pepper Soup with Fennel and Tomatoes!

Ingredients / 4 port 2 tbsp extra virgin olive oil 1 garlic head 4 red bell peppers 1 small fennel, chopped 1 small carrot 2 shallots, finely chopped

1 tbsp tomato paste 1 tsp sweet smoked paprika 1 can tomatoes, preferably Italian 2 tbsp basil, chopped 1 lemon, juice Celtic salt & freshly ground pepper

Method

• Place the bell peppers in a baking tray and drizzle little olive oil.

• Cut a small part of the garlic top, and pour little oil and salt in the cloves. Put the garlic head on baking parchment paper, the baking tray, and the bell peppers.

• Bake a 180° C, preheated for 20 minutes.

• Leave the garlic in the oven, remove the peppers into a plastic bag, and close the bag. In this way is more ease in removing the skin from the peppers. After 5 minutes, remove the skin and keep them aside.

• Meanwhile, heat a large pot with the rest of the oil and gently sauté the shallots, carrot and fennel for a few minutes.

• Add the tomato paste and paprika powder and continue for a minute, then add the tomato's little water and continue simmering for another 10 minutes.

• Add the cleaned bell peppers, squeeze the baked garlic in, stir well and simmer for 15 minutes.

• Season the taste with salt and pepper, add the basil and lemon juice and use a hand mixer to blend the mixture into a creamy form.

• Serve at once and garnish with little sliced peppers and olive oil and enjoy!

Tips

• I used to mix little yoghurt with feta cheese into a creamy form and lay it on top of the soup, amazing combination!

• Roast bread is also an excellent choice to combine at the end.