Step 1: Note: The easiest way to get the skin off a red pepper is to put it in the oven and cook it, until the skin can be peeled away. If you can’t be bothered with that, slice it off with a knife.
Step 3: Prep Time: ~10-15 minutes
Step 4: Cooking Time: ~45 minutes
Step 5: Fill a regular saucepan about 3/4 full with water.
Step 6: Take a stock cube and crumble it, with your fingers, in to the pan.
Step 7: Peel and slice the carrots, and chop up the onions. Add to the pan.
Step 8: Chop your peeled red pepper and add to the pan.
Step 9: Season with hot chilli powder and black pepper as you desire, (Be careful not to over do it!)
Step 10: (Optional: Add a squirt of bbq ketchup and a shake of balsamic vingar for added zing!)
Step 11: Now put the lid on the pan and bring it to the boil. Allow it to simmer for about 45 mins at least, or until it is as thick as you like.
Step 12: Take it off the heat, allow it to cool, then liquidise it.
Step 13: Heat in microwave/in pan when required, or freeze it in portions for later!
Step 15: How to freeze portions:
Step 16: Take a bowl, and put a sandwich bag over the bowl.
Step 17: Fill the bowl with soup and then tie up the bag and put in the freezer.