Roasted TOMATO, red Pepper AND GARLIC soup WITH FETA AND BASIL

SERVES 4

8 juicy tomatoes, halved 2 red peppers, quartered 1 large red onion, quartered ½ a garlic bulb, left intact 2tbsp olive oil, plus extra to serve 1tbsp sherry vinegar Salt and black pepper 1 large sweet potato, peeled and cubed 1 medium potato, peeled and cubed 1 heaped tsp sweet smoked paprika 750ml (1¼pt) vegetable stock

To serve

A handful of olives, sliced

Basil leaves

50g (1¾oz) feta cheese, crumbled

Preheat the oven to 200°C/fan 180°C/gas 6. Arrange the tomatoes, peppers, onion and garlic in a single layer on a large baking tray. Drizzle with the oil and vinegar and season well. Roast for 20-30 minutes, until everything is a bit charred.

Allow to cool slightly, then peel the skin from the peppers, discard the seeds and chop. Squeeze the garlic cloves from their skins. Meanwhile, put the sweet potato, potato, paprika and vegetable stock into a large pan. Bring to the boil, cover and simmer for 10 minutes. Add the roasted tomatoes, peppers, red onion and garlic and cook for 5 minutes. Allow to cool slightly, then purée with a stick blender or in a food processor. Season to taste and add a little water to thin if needed.

To serve, ladle into bowls, sprinkle with the sliced olives, basil leaves and crumbled feta, and finish with a drizzle of oil and a grinding of black pepper.