Instructions

1. Preheat the oven to 180°C. Cut the peppers and onion in half, then put them in a baking dish together with the garlic and chilli (if used). Rub them with olive oil, then bake for 30 minutes until brown.
2. Transfer the veggies to a bowl, put a plate on top and let them cool.
3. When cooled, remove & discard the skins & seeds, and put the veggie flesh in a jar together with any cooking jus. Keep in the fridge for up to 3 days.
4. When you’re ready to make the soup, pour the stock in a saucepan and bring to the boil.
5. Roughly chop the broccoli, including the stem and add to the pan. Cook for 10 minutes in the stock until tender. Add the roasted veggies, cook for a couple of minutes, then turn off the heat and add the parsley.
6. Using a stick blender, purée the soup until you get a smooth, silky soup.
7. Serve with a dash of apple cider vinegar and freshly ground peppercorn.