As part of Chilypeppers ‘social distancing schedule’ we are taking you on a plant tour this Tuesday exploring herbs and plants you can forage and cook with! Check out our facebook and Instagram for videos, recipes and more!
Having a small side patio to my house as opposed to a garden I can’t really grow much, but do have a few herbs growing, including oregano. Fresh oregano adds such a lovely vibrant flavour to many dishes and is so easy to look after.
We decided to use some to make a soup!
Ingredients (serves 3 people)
6 large tomatoes
1 red pepper
Cut tomatoes into four and place in an oven dish. Slice pepper into thick strips and place into dish. Add some whole garlic cloves (still in their skin). We used half a bulb as like things very garlicky but you can use less, more or none even! Pour on a generous amount of olive oil and some salt and pepper to season and put in the oven at 180-200°C and roast for 30 mins. Check on the veg and when you feel it’s nearly done pop some roughly chopped oregano in with it to lightly roast (should only need 5-10 mins!)
When the tomatoes, pepper and garlic are nicely roasted (but not burnt!) take them out of the oven and leave to cool. Take the garlic out of its skin. Put the tomatoes, red pepper and garlic into a blender and blend up with boiling water to the consistency that you’d like the soup to be. Put in a pan to heat it back up and season as you like!