Roasted Peppers and Courgette Soup

Ideal lunch for a winter's day

Ingredients

1 tablespoon olive oil

1 onion; chopped fine

2 cloves garlic; minced

1 inch ginger; grated

2 red peppers

2 courgettes; peeled and diced

1 400gm can white beans

600 mls stock (made from bouillon stock cube or powder)

roasted paprika powder for garnish

1. Heat oven to 180C, and roast the peppers for 30 minutes

2. Heat the oil in a saucepan and add the onions, cook until golden, add the garlic and ginger

3. Add the courgette and saute for about 5 minutes

4. Peel the roasted pepper, chop into small chunks and add to the saucepan

5. Add the beans and stock and bring to boil, simmer for 10 minutes.

6. Liquidise, I use a hand held wand.

Serve sprinkled with paprika.

serves 4

Hot Pepper Sauce

Easy on this, it is lethal

Ingredients

12 scotch bonnet peppers

8 sweet peppers

3 head garlic; cut into half

3 heaped teaspoon mustard powder

1 cup jaggery (gur) brown sugar

1000 ml white vinegar

1 tablespoon salt

1 1/2 teaspoon turmeric powder

3 teaspoon cumin powder

3 level tablespoon cornflour

Method

1. Heat the oven 180 C.
2. Place all the peppers and garlic on a silver foil lined tray
3. Bake for 30 minutes.
4. Put some gloves on and remove the stalks from the scotch bonnet peppers, peel the sweet peppers and garlic.
5. Place in a saucepan with the sugar, vinegar, mustard, salt, turmeric and cumin.
6. Blend the cornflour in a little water and add.
7.  Bring to boil, simmer for 10 minutes.
8. Cool, liquidise and bottle.
9. if it is too thick add a little more vinegar

Makes 8-10 250 ml bottles.