Recipe for Roasted Pepper Soup 
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Yield:
4 servings
Ingredients:
Amount Ingredient
2 x Red peppers
2 x Yellow peppers
2 tbl Olive oil
1 tbl Lemon juice
1 tsp Schwartz Piri Piri Seasoning, up to 2
1 x Onion, chopped
1 x 400 gram tin chopped tomatoes, (14oz)
1 tbl Tomato puree
1 tsp Sugar
450 ml Chicken stock, ( 3/4 pint)
Instructions:
Instructions: Pre-heat the oven to 220 C, 425F, Gas Mark 7.

Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the oven for 20 minutes.

Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the onion until softened. Add the remaining ingredients. Reserve 2 pieces of each of the red and yellow peppers, roughly chop the remainder and add to the pan. Bring to the boil and simmer for 5 minutes. Season to taste.

Puree in a food processor or liquidiser until smooth. Chop the reserved peppers and sprinkle on top of the soup to serve.

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