Recipe
Aloo Keema
A comforting Indian minced beef and potato curry with warm spices, tomatoes and a rich, savoury finish.
Tomato, Chilli & Red Pepper Soup
On the Hob
serves 4
Tomato, Chilli & Red Pepper Soup is built for real-life cooking: straightforward prep, dependable flavour, and a satisfying finish.
This refreshed version is easy to follow, weeknight-friendly, and ideal for serving as a hearty family meal.
15 mins prep45 mins total
Roast 2 red peppers and 2 tomatoes in the oven until charred. Peel and chop.
In a pot, sauté 1 chopped onion, 2 minced garlic cloves, and 1 chopped red chilli in olive oil until soft.
Add the roasted vegetables, 500ml vegetable stock, and season with salt and pepper. Simmer for 20 minutes.
Blend until smooth. Return to the pot and warm through.
Serve with a dollop of crème fraîche and fresh basil.
Keep cooking
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