Roasted Chipotle Pepper Soup
Heat your oven to 200°C/400°F.
Start by prepping your veg. Core, deseed and halve your peppers. Peel and quarter your red onions and halve your tomatoes.
Toss the peppers, onion and tomatoes in a large roasting tin with your unpeeled garlic cloves, chilli, chipotle chilli flakes and cumin seeds in the tin. Drizzle it with olive oil and a generous pinch of salt, then roast for 45 mins.
Pour your roasted vegetables into a large pot and add your vegetable stock. Blitz with a stick blender until really smooth, then bring to a gentle simmer. Season with salt and pepper.
Pour your soup into bowls and sprinkle with coriander and a crumbling of feta. Serve up with tortilla chips and enjoy.