VEGAN Tomato & Red Pepper soup

Ingredients

• 3 whole(s) Red Peppers
• 20 whole(s) Tomatoes
• 2 teaspoon(s) Mustard Seeds
• 1 tablespoon(s) Creamed Horseradish
• 1 whole(s) onion
• 2 cup(s) Stock
• 1/2 cup(s) Soy milk

Preparation

1. 1) Sweat chopped onions & mustard seeds for 2-3 minutes (In marge or oil according to personal preferences. Stir in horseradish.


2. 2) Add 20 roughly chopped tomatoes and sweat for a further 2 minutes


3. 3) Add stock (I use garlic, but you cold use a veggie stock)


4. 4) Simmer for 2 hours


5. (Meanwhile)


6. i) Halves and de-seed peppers then roast in a very hot oven till the skins blacken


7. ii) Cover in a bowl for 20 minutes then remove skins.


8. (back to main recipe)


9. 5) Liquidize/blend the tomato mixture and the peppers


10. 6) [IF you want a creamy soup... put the result through a fine sieve]


11. 7) Add milk, then gently reheat.


12. (garnish. Optional)


13. 2-3 Fry's Vegetarian sausages (chopped in to cubes) & 4 slices of bread mad into croutons.