Roasted Pepper Soup
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs oil and lemon juice and sprinkle over the Perfect Shake Piri Piri Special Blend. Roast in the oven for 20 minutes.
Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the onion until softened. Add the remaining ingredients. Reserve 2 pieces of each of the red and yellow peppers, roughly chop the remainder and add to the pan. Bring to the boil and simmer for 5 minutes. Season to taste.
Purée in a food processor or liquidiser until smooth. Chop the reserved peppers and sprinkle on top of the soup to serve. Great to serve outdoors at bonfires or on Halloween with crusty bread.