Roasted Sweet Pepper Soup

Preparation :20 minutes
Cook :25 -35 minutes
Total TIme :55 mins
Servings :

Ingredents :

6 red capsicums
1 large capsicum
1 large yellow capsicum
3 tbsp olive oil
2 cups chopped spring onions
2 cloves of garlic (lehsun), crushed
4 cups water
3/4 to 8 cups dried red wine
1 tsp chilli powder (or to taste)
1 to 2 tbsp lemon juice (or to taste)
1/3 cup dried mixed herbs
salt and freshly crushed black pepper

Method :

Broil the whole peppers, turning with tongs, until the skins on all the sides are charred and puckered.Let it cool and then peel off the skins of the pepper, and then remove and discard the stems, seeds and fibers.Chop the red peppers coarsely and set aside.Cut the yellow and green peppers into narrow 1-inch strips, and set aside separately from the red pepper.Heat the olive oil in a large soup pot.Add the onion and sauté until the onion is soft and just beginning to turn golden.Add the garlic and continue to sauté until the onion is soft and just beginning to turn golden.Transfer the onion mixture to the container of a food processor and add the red sweet peppers and one cup of water.Puree until smooth.Return to the soup pot along with 3 cups of water, or enough to give the soup a moderately thick consistency.Add the wine and chili powder.Bring to a simmer and cook it over a low heat for 20 minutes.