Published Thursday, 02 October, 2008 by amanda
Place peppers on a baking tray & roast in the oven on high heat for approx 15 minutes.
While the peppers are cooking, gently fry the chopped onion for approx 5 minutes.
When onions have softened, add the chicken stock, garli puree, pasta, basil, salt & pepper to the saucepan, bring to the boil & then gently simmer for 15 minutes.
When peppers have roasted, remove from oven & put aside approx 1/4 of them. Roughly chop the remainder & then blend to a puree. Add this puree & the blended tomatoes to the saucepan and stir it in well.
Chop the remainding pepper to a size you like & then add this to the saucepan, stir in & your soup is ready for you to enjoy.
This soup is quite filling if served with thick chunky, crusty bread that has been warmed in the oven.
Maybe you're ahead of the game and you're all done studying. Perhaps you need a study break. Either way, you need to just stop whatever you're doing and make these Red Velvet Cupcakes! studentrecipes.com/recipes/desserts/red-velvet-cupcakes