Another winter warmer that provides left overs for lunch the next day too.
- olive oil
- 2 brown onions
- 3 cloves garlic
- 6 peppers
- 6 carrots
- 2 celery sticks
- 3 polish sausages
- 2 chicken stock cubes
- 1 vegetable stock cube
- 2 litres water
- mixed herbs
- salt and pepper
Preheat the oven to 180 degrees. Remove the core and seeds of the peppers and place on two trays covered with aluminium foil. Peel and cut the onions into eighths and add to one of the trays. Roast for 20 minutes until the pepper peels are blackened and start to peel away.
Meanwhile, cut the carrots into rounds. You can peel them if you like, but I don’t bother. Roughly chop the celery as well.
Place the peppers into a bowl and cover with a lid or plate for ten minutes to help sweat the skins off. Heat the oil and butter in a large saucepan and fry the onion and garlic for a few minutes. Add the celery and carrots and sauté for 10 minutes or so. Add the stock and water.
Remove the skins from the peppers and add them to the pot. Slice the polish sausage into rounds and add to the pot. Bring the soup to the boil then simmer for 45 minutes. Season with salt, pepper and herbs. Let cool a little then blend until smooth.
Serve with croutons and fresh bread.