80
Scotty Brand Vegetable & Lentil Soup Mix
5 red peppers
1 bulb garlic
1.5L vegetable or chicken stock
1 tsp smoked paprika
Crème fraiche
Black pepper to season
1 tsp chilli flakes to garnish (optional)
Preheat the oven to 180° fan.
Remove the stalk from the peppers and roughly chop them into quarters.
Peel and discard the papery outer layers of the whole garlic bulb. Using a sharp knife, cut 1cm from the top of the bulb to expose the individual cloves of garlic.
Lay the red peppers and garlic bulb on a baking tray and drizzle with olive oil. Roast for 30-40 minutes.
Once the vegetables have roasted, heat a small amount of oil in the pot and add the Scotty Brand Vegetable & Lentil Soup Mix. Cook gently for a few minutes until the vegetables have softened.
Add the roasted peppers and garlic to the pot, alongside the stock and the packet of lentils included with the soup mix. Squeeze the garlic bulb at the base and the garlic should pop out of the individual cloves.
Add the smoked paprika. Taste and adjust seasoning if required.
Bring everything to a simmer, pop the lid on and allow to cook for 20-30 minutes, until the lentils and vegetables are tender.
Blend the soup and top with some black pepper and chilli flakes to suit preference.
For the extra spooky touch add your crème fraiche and create spider webs with a skewer. Serve your soup with some bread shaped into bad wings.
Enjoy.
