You can make this soup without roasting the peppers to save time but the roasting process gives the soup a rich, excellent flavor, worth the time.
Ingredients:
3 red bell peppers, washed and deseeded
1 yellow bell pepper
1 medium onion, finely diced
1 garlic clove, crushed
3 cups of vvegetable stock
1 tablespoon cornstarch
Salt and black pepper to taste
Diced red and yellow bell pepper pieces to garnish
Plain yogurt to garnish
Preheat the grill. Wash and cut the peppers in half and remove stalks, core and seeds. Arrange the peppers in a non stick baking tray (skin side up) and place under the hot grill. Grill for approximately 8 to 10 minutes or until skins begin to char.
Transfer the peppers to a plastic or zip lock bag, seal and leave to cool. Once cool (about 15 minutes) peel skins and discard. Roughly chop the remaining pepper flesh and set aside.
Place the onion, crushed garlic and 2/3 of the vegetable stock in a pan. Cook over medium heat for about 5 minutes or until stock begins to reduce. Sprinkle the flour into the pan and stir to reduce lumping. Add the chopped peppers and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes.
Let soup cool slightly and the transfer to a food processor or blender. Blend until smooth. Transfer soup back to pan and reheat gently, season with salt and pepper to taste.
Serve in warm bowls and sprinkle a few chopped peppers and a little yogurt in the center of each bowl if desired.