Rich Roasted Red Pepper, Tomato & Basil Purée

Method

1. Roasting the Base: Preheat oven to 200°C (180°C fan). Arrange peppers, tomatoes, and garlic on a baking tray, drizzle with olive oil, and roast for 25 minutes until skin chars gently.

2. Squeezing & Simmering: Peel the soft garlic from its skin and transfer along with roasted vegetables, balsamic vinegar, cannellini beans, and vegetable stock to a large heavy-bottomed pot.

3. Blending Silky: Bring to a gentle simmer for 10 minutes to allow flavors to meld, then add fresh basil and blend until smooth using an immersion blender.

4. Seasoning & Serving: Season to taste with sea salt and black pepper, then ladle into warm bowls and garnish with extra basil.

Nutrition Facts

Per serving