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Roasted pepper soup with ras el hanout

This soup is bursting with vegetables and flavour! The Moroccan spice blend ras el hanout gives the soup a North African character deepened with the aromas of honey and lemon.

Makes 5 litres/20 portions.

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Allergens and dietary requirements

  • Celery
  • Vegetarian

Ingredients

4
kg
red sweet pepper
1
kg
tomato
60
ml
olive oil
4
onions, cut in rings
8
cloves
garlic, finely chopped
25
g
ras el hanout
2
l
vegetable stock
4
lemons, juice and zest
80
g
honey
as needed
coriander
as needed
mint

Scale recipe

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