We have all been unwell with colds this week, and so simple food has been on the agenda. I made an old standby once we could stomach the chilli- fiery red pepper soup. It met all our needs- nourishing, vegan, and with enough chilli in it that we could taste it despite our taste buds and noses being dulled with flu.
two large red peppers
1 large onion sliced
2 tins chopped tomatoes
1 knorr vegetable stock pot jelly
2 litres water
1 heaped tablespoon dried chillies
Dice onion and add to olive oil in saucepan and stir. Add finely diced red pepper. Sweat the vegetables on a low heat for about 10 minutes. Sweating does amazing things to vegetables and really brings out their flavour. Add dried chillis and stir. Add tinned tomatoes, stock and water. Cook on a slow heat for 30 minutes. Blend when cool, then eat several hours later or the next day so the chillies can really develop.