- 1 red red pointed pepper
- 1 onion
- A stick of celery
- 2 garlic cloves
- A gloss of oil
- 1 tsp smoked paprika
- A tin of black beans
- 2 clementines (or 1 orange or mandarin)
- Sea salt and freshly ground pepper
Vicki says, "Black beans are full of all the B vitamins for slow-release energy, whilst garlic cloves provide the potent anti-oxidant eugenol."
1. Preheat your oven to 220°C/Gas 7. Place a baking tray on the top shelf to heat up. As soon as it’s hot, place your pepper in the oven, on the tray. Roast till charred on both sides, about 30 mins, turning it half way through.
2. Peel and finely chop your onion and garlic. Finely chop your celery. Get a large pot or frying pan hot.
3. Add a gloss of oil. Swirl in the chopped veg. Sizzle over medium low heat till glossy and tender.
4. Fold the paprika through. Drain your beans. Add them. Fill the empty tin with water. Pour it in. Let it gently bubble away till your pepper is done.
5. Let your pepper cool a little. Pull the stalk out. Strip the skin from it. Scrape or rinse the seeds off. Finely chop the flesh. Stir it through the soup.
6. Bring the heat up to a gentle boil. Cook just long enough to let the peppers meld into the soup. Taste. Season well. Add more paprika, if you like.
7. Finish with clementine zest and juice. Splendid.