Amie and Phylicia’s Spectacular Duo Soup Ingredients Roast tomato and vegetable soup. 1 red pepper, 1 yellow pepper ½ red onion finely diced 125ml vegetable stock 2 tablespoons cream Extra virgin olive oil 3 tomatoes finely diced A sprig of rosemary to season Spinach and pea soup 2 small handfuls of spinach 2 ounces fresh peas ½ red onion finely diced 125ml vegetable stock Extra virgin olive oil 1 garlic clove
Method: Preheat the oven to 180c/fan 160c/gas mark 4. Place the peppers and tomatoes onto a roasting tray, rub with olive oil and roast until the skins have lightly browned. Remove immediately from the oven, place in a plastic bag and seal. After 30 minutes, remove the roasted vegetables and peel away the skin. In a large saucepan, heat the oil and cook the onion until soft. De-seed and roughly chop the peppers and tomatoes. Add to the saucepan along with the rosemary and stock and heat through. Using a hand blender, puree the soup, add the cream and taste for seasoning, adding salt and pepper as required. To make the spinach and pea soup, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for 1 minute. Add the peas, spinach and hot stock and bring to the boil. Reduce the heat and simmer for 8 minutes or until the peas are tender. Season with salt and pepper and using the hand blender, blend until smooth. To serve, using two ladles, pour one ladle each of the tomato and roast vegetable soup and the pea and spinach soup into a bowl at the same time. They will stay separate for an amazing looking and even better tasting soup.