Soups made from really fresh ingredients are wonderful as a starter to a main meal or a light lunch or supper. This particular soup has an outstanding flavour, with its combination of roasted red peppers, carrots aubergines and onions and raw grated tomatoes, and it’s so quick and easy to make. The recipe is not Spanish, but it is full of Mediterranean ingredients.

The soup is smooth, so for added texture and colour, I always add a topping before serving. Use croutons, or dry fry smoked bacon lardons (taquitos) until crisp and top soup with these. Another favourite topping of mine is to dice some green and yellow pepper and top the soup with that. Grated raw carrot makes another colourful, crunchy topping. I’m sure you can come up with your own toppings, with a little thought.

Make sure that all the ingredients for your soup are nice and ripe, for optimum flavour. This is easy in Spain, as shops and markets only tend to sell vegetables that are ready to eat. Buen Provecho!

Ingredients

Serves 4-6

• 4 large red peppers
• 4 large carrots
• 2 aubergines
• 2 red onions
• 6 – 8 large ripe tomatoes
• 3 – 6 large cloves of garlic, depending on your taste
• 6 tbsps olive oil
• 2 tsps paprika
• Sea salt, freshly ground black pepper and ground chilli flakes
• A little over a litre of vegetable or chicken stock

Method

Cut stalks from peppers, halve and scrape out ribs and seeds. Scrub carrots, halve down the middle and cut into chunks. Cut top from aubergines, then halve and quarter lengthwise. Peel onions and cut into about 8 to 10 wedges, depending on size. Peel garlic and leave whole.

Add oil to one or two large roasting pans, then toss vegetables. The pans should be large enough for the vegetables to spread out in a single layer. Season with salt, pepper and chilli flakes and roast in a 200 degree oven for around 30 minutes. Vegetables should be soft and slightly charred at the edges but not burned black.

While vegetables are cooking, grate the tomatoes and mix in paprika.

When vegetables are cooked, blend until smooth in several batches, adding some stock each time. Transfer blended stock and vegetables to a large saucepan and heat gradually until very hot. Add more stock if needed to achieve your preferred consistency. Don’t allow soup to boil, as this could impair the flavour.

Add more seasoning if necessary, sprinkle with freeze dried parsley and add the topping of your choice. Serve with fresh crusty bread.