Thursday: Smoky roasted pepper soup with garlic bread
4 red, orange or yellow peppers, deseeded and sliced
2 tbsp olive oil
4 celery sticks, finely chopped
4 garlic cloves, crushed
2 x 400g tins chopped tomatoes
1 reduced-salt vegetable stock cube
15g fresh parsley, roughly chopped
2 part-baked baguettes
1 tbsp chipotle chilli paste
50ml soured cream
1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the peppers with ½ tbsp oil and season with pepper. Roast for 20 mins until charred.
2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the celery and cook for 5 mins. Add half the garlic and cook for 2 mins more, then add the tomatoes and 2 tins full of water. Crumble in the stock cube, increase the heat and simmer for 5 mins, then add the peppers and simmer for 5 mins more.
3. Meanwhile, mix half the parsley, remaining garlic and 1 tbsp oil in a small bowl. Cut deep, diagonal slices into each baguette without cutting all the way through, then spread the garlic-herb mixture into each gap. Dampen lightly with a little water, then bake for 8-10 mins until golden.
4. Remove the pan from the heat and stir through the chipotle paste. Blitz using a stick blender and season to taste. Divide the soup between 4 bowls, and swirl through the soured cream. Scatter with the remaining parsley and serve with the garlic baguettes.