You can use green peppers in more dishes than you think and besides they are crammed with vitamins
By MARLO KITSHOFF-CARSTENS
Photos ANDREA CALDWELL
6 portions
some oil
2 red onions, chopped
500 ml (2 c) small tomatoes
3 big green peppers, pitted and coarsely chopped
3 fresh sprigs of thyme
salt and pepper to taste
750 ml (3 c) water
2 cubes of chicken stock
2.5 ml (½ t) dried paprika
Preheat oven to 180 °C.
1 Place onions, tomatoes, green peppers and fresh thyme in roasting pan. Sprinkle oil, salt and pepper over.
2 Bake for 30 minutes or till soft.
3 Boil water and add two stock cubes and paprika. Stir till stock cubes are dissolved.
4 Remove sprigs of thyme and add baked tomato and green pepper mixture to stock in roasting pan.
5 Put the lid on and leave to simmer for 30 minutes till vegetables are soft.
6 Pulp soup bit by bit till smooth.
7 Add more salt and pepper if needed.
8 Serve warm.
