Plant-Based Smoky Pepper & Tomato Soup

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely chop (or grate) your garlic

Peel and finely dice your brown onion[s]

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Chop your tomatoes into quarters

Boil a kettle

Heat a large pot (with a matching lid) over a medium-high heat with a drizzle of vegetable oil

Once hot, add the the diced onion and half the chopped garlic (you'll use the rest later!) and cook for 3-4 min or until beginning to soften

While the onion is softening, add the chopped pepper and tomato quarters to a baking tray (or two!)

Add half your ground smoked paprika (you'll use the rest later!), a pinch of salt and pepper and a drizzle of vegetable oil and give everything a good mix up

Put the tray[s] in the oven for 12-15 min or until the vegetables have softened and are beginning to char – this is your roasted pepper & tomato

Chop your potato[es] (skins on) into bite-sized pieces

Once the onion has softened, add the remaining ground smoked paprika and ground coriander to the pot and cook for 1 min or until fragrant

Once fragrant, add the chopped potatoes and vegetable stock mix to the pot with 550ml [825ml] [1.1L] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 15-18 min or until the potatoes are fork-tender – this is your smoky soup base

Meanwhile, combine the remaining chopped garlic (not a big garlic fan? Try using less!) and mayo with a pinch of pepper and 1 tsp [1 1/2 tsp] [2 tsp] cold water – this is your garlic aioli

Slice your ciabatta[s] in half

Once the potatoes are fork tender, add the roasted pepper & tomato to the smoky soup base with a pinch of salt and pepper

Blitz until smooth with a (stick) blender – this is your plant-based smoky pepper & tomato soup

Place the halved ciabatta[s] in the toaster for 1-2 min or until toasted