3 large red peppers halved
1 large white onion cut in half, skin on
4 sticks of celery sliced
2 tablespoons of tomato puree
Tin of plum tomatoes
450ml hot water
Vegetable/vegan stock cube/jelly
1 level tablespoon marinade
25g butter or your chosen substitute
Salt & pepper
Pre-heat your oven to 200 degrees & line a baking tray with foil & put the de-seeded peppers & onion cut side down, drizzle with olive oil & place in the top of the oven for 30 minutes.
Add the sliced celery to the pan with the butter & cook gently for 5 minutes being careful not to burn the butter.
Next place the vegetable/vegan stock cube, marinade & the tomato purée into a measuring jug & pour in hot water to the 450ml mark & stir until dissolved then add to the celery, take off from the heat.
Remove the vegetables from the oven, discard the onion peel, then roughly chop everything & add to the pan along with the plum tomatoes & place back onto a low heat then blend (please do not boil).
Season to taste & garnish with coriander or parsley if desired ... delicious!