Roasted Red Pepper Soup

A roasted red pepper soup with feta toast, perfect for lunch or supper.

1 tbs olive oil
1 red onion (160g), finely chopped
1 stalk of celery (50g), chopped
3 medium carrots (250g) peeled and chopped
300g jar of roasted peppers
¼ tsp dried red chili flakes
1L vegetable stock
3 sprigs of fresh thyme
A pinch of sea salt
freshly ground black pepper

For the feta toast:
sourdough bread, sliced
25g feta per slice
Some thyme leaves
½ tsp olive oil per slice of toast
1 clove of garlic

View the full recipe at The Last Food Blog →