- 1 vegetable stock cube
- 1 red onion
- 1 red pepper
- 1 chilli
- 250g baby tomatoes
- 1 celery stick
- 1 garlic clove
- 1 tbsp worcester sauce
- A handful of flat leaf parsley, leaves only
- 1 lemon
- 500ml boiling water
- 1 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Put a large roasting tin on the top shelf of your oven to heat up. Dissolve the stock cube in 500ml boiling water.
- 2.
Halve, peel and thickly slice the onion. Cut the pepper into 2cm-thick strips, (discard the stem and seeds). Chop the stem off the chilli. Halve it lengthways and deseed it.
- 3.
Add the onion, pepper and chilli, along with the tomatoes, to the hot roasting tin. Drizzle with 1 tbsp oil. Season. Roast for 20 mins till tender.
- 4.
While the veg roast, finely dice the celery. Peel and finely chop the garlic. Take the veg out of the oven and stir in most of the celery and all the garlic. Spoon into a blender and add the stock.
- 5.
Roughly chop the parsley leaves. Add half to the blender. Grate in most of the lemon zest and squeeze in a little juice. Add 1 tbsp of Worcester sauce. Blend till smooth. Taste and season. Add more lemon juice , Worcester sauce or water if you think it needs it.
- 6.
Ladle the soup into warm bowls. Serve topped with the remaining parsley, celery and lemon zest and drizzle each one with 1 tsp oil.
- 7.