This recipe might be for the time when you find a wrinkly pepper in the fridge box.

Or maybe you just like the idea of a very quick soup & homemade bread.

However, I would say that, for the best flavour in all your vegetable soups, roast your vegetables first.

This soup can be prepared very quickly and has a great taste.

You can also do exactly the same with some pumpkin, courgette or fennel. Or if onion is all you have then do the same. You will not be disappointed.

Quick Roast Red pepper soup & spicy flat bread

Soup:

Half a red pepper, roughly chopped

Half a shallot, sliced

1 teaspoon of fresh thyme leaves

1 tablespoon of rapeseed oil

Salt and freshly ground  black pepper

200ml/7fl oz of hot chicken or vegetable stock

50ml/2fl oz of double cream

 Spicy flat bread:

150g of plain flour

25ml/1fl oz of summer harvest rapeseed oil

50ml/2fl oz of tepid water

1 teaspoon of dried chilli flakes

1 teaspoon of salt

Salt and freshly ground  black pepper

 

1 Preheat the oven to 200C/400F/Gas 6.

2 Place a flat baking sheet into the oven to heat.

3 Pop the red pepper, shallot, thyme and oil into a roasting tray and season to taste with salt and freshly ground black pepper.

4 Roast in the oven for 12 minutes or until browned and cooked.

5 Put the roasted pepper and shallot in to a food processor. Add the stock and double cream and season well with salt and freshly ground black pepper.

6 Blend until smooth.

7 For the flatbreads, place the flour, oil, water, chilli flakes and salt into a bowl and mix well.

8 Bring the dough together with floured hands and roll out onto a floured surface until half a cm thick.

9 Place on the preheated baking sheet and put in the oven to bake for 10 minutes or until browned and bubbled.

10 Remove from the oven and allow to cool slightly then cut into quarters.

11 Serve.