Winter recipe: Tomato, red pepper soup

The soup is not only rich in colour but also loaded with lycopene, a cancer combating food. Roasting onions, tomatoes, peppers and garlic lends a aromatic flavour to the soup. If you want a rich, creamy broth then you could puree them or make it a little coarse if you want to munch on tomatoes.

1 tablespoon fresh cream

1 medium yellow onion, finely chopped

2 cloves garlic, minced, or 5 to 8 cloves roasted garlic

1/4 teaspoon salt

6 diced ripened tomatoes, with juice; chopped

1 cup sliced roasted red peppers

1 bowl vegetable broth,

1/2 teaspoon White Pepper powder (optional)

Sea salt and freshly ground black pepper

In a large stockpot over medium heat, heat the 1 tablespoon olive oil. Add the onion, garlic, and salt. Cook until soft, about 5 minutes, stirring occasionally to avoid burning. Add the roasted peppers and tomatoes, cover and cook gently for 10 minutes. Add the stock, pepper powder and cook for an additional 5 minutes.

In a mixer, puree until almost smooth. Season with salt and pepper to taste and top with a spoon of fresh cream.