Syn free, serves 4.
5 minutes preparation, 25 minutes cooking
3 Red Peppers (deseeded and roughly chopped)
3 Yellow Peppers (deseeded and roughly chopped)
1 large onion (roughly chopped)
1 clove of garlic (crushed)
1 celery stick (chopped)
2 Pints vegetable stock
2 bay leaves
1 teaspoon freshly chopped thyme
Using two pans with lids, place the yellow peppers in one pan and the red in the other. Split the remaining ingredients evenly between the two pans. Cover and simmer for 20-25 minutes. Remove the bay leaf from each pan and then blend each until smooth, be careful to wash the blender between so the colours remain separate! Reheat before serving, to serve put the soups in separate jugs then holding a jug in each hand at either side of a soup bowl pour the soups simultaneously and they will stay separate making the double soup of red and yellow peppers which as you can see looks so impressive.
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