Roasted Red Pepper and Tomato Soup with Pistachio Feta Pesto

A healthy classic roasted red pepper and tomato soup with a vibrant, punchy, pistachio pesto. Best served with a big chink of warm sourdough on the side to mop up all the deliciousness.

Serves 4

1 tbsp olive oil
2 red peppers, roughly chopped
1 red onion, roughly chopped
400g large tomatoes on the vine, halved
4 garlic cloves, kept in their skins
1 tsp oregano
1 tbsp red wine or sherry vinegar
400-500ml hot chicken stock
Sea salt flakes and freshly ground pepper

For the pistachio feta pesto:
75g shelled pistachios, toasted
30g feta, crumbled
1 garlic clove, finely chopped
1 lemon, zest and juice
Large handful fresh basil or rocket, roughly chopped
Small handful spinach, roughly chopped
Extra virgin olive oil

1. Preheat the oven to 180C fan/200C. Add the peppers, onion, tomatoes, garlic and oregano to a large roasting tray. Drizzle over the oil and add plenty of salt and pepper. Mix well then roast for 30-35 mins or until caramelised and the peppers are slightly blackened, stirring halfway through.

2. Meanwhile add all the ingredients for the pesto to a small food processor and add enough extra virgin olive oil until you have the desired consistency for your pesto. Taste and correct the seasoning.

3. Add the vegetables to a blender (or use a handheld blender), squeeze the garlic cloves out of their skins, then add enough chicken stock to get the desired consistency for your soup and blend until smooth. Season to taste.

4. Pour the hot soup into bowls, drizzle over the pesto and serve with a big chunk of crusty sourdough.