Red Bell Pepper & Chilli Soup This is so simple to make and barely uses any ingredients yet tastes out of this world - I personally prefer this quite hot (add more chilli) and served as a starter course. This is a recipe from my girlfriend Kates lovely friend Sarah who first made this for us in Northampton one summers eve a few years back but accidently quadrupelled the chilli count creating the perfect soup for me anyway. Now after making this for Dylan C last summer, it appears that he is using this as a base for pasta - apparently its good! Serves Two Ingredients: 8oz / 225g Red Bell Peppers seeded and sliced 1 Onion sliced 2 garlic Cloves crushed 1 green Chilli chopped _ I usually up this to two chillies 300ml / 1/2 pint Passata 1 Pint Vegetable Stock 2 tbsp Fresh Torn Basil Fresh Basil to garnish Preperation and Cooking: Put peppers into pan with onion, garlic and chilli add passata and hot stock and bring to the boil stirring well. Reduce heat and simmer for 20 mins until peppers are soft. drain and reserve liquid. seive veg by passing through a conical strainer or sieve - or you could blend it! I always keep a few peppers back to add some chunkiness. Add the liquid back and stir thoroughly. bring back to boil, garnish with fresh basil and serve. Serve with bread.