• 3-4 medium sized sweet palermo peppers
  • 1 medium onion – finely chopped
  • 8 garlic cloves – finely chop 4 of them, leave the other 4 in their skins
  • 2 stalks of celery – finely chopped
  • 5 medium sized carrots – roughly chopped
  • 1 tbsp tomato puree
  • 1 veg stock cube
  • ½ tsp turmeric
  • salt and pepper
  • olive oil
  • 700ml water


  1. Heat the oven on to 200ºC. Remove the stalks and seeds of the peppers and place whole in an oven dish. Add 4 garlic cloves still in their skins. Drizzle with olive oil and season with salt and pepper. Place in the oven and cook for 25 mins.
  2. Heat some olive oil in a large pot and add chopped onion and garlic. Add turmeric and cook on medium heat for 3-4 mins, stirring occasionally.
  3. Stir in tomato puree and celery and cook for a further 2 mins. Season with salt and pepper.
  4. Add stock cube, water and bring to the boil.
  5. Chop roasted peppers once cool enough and remove skins from roasted garlic. Add both to pot along with chopped carrots.
  6. Place lid on pot and reduce to low heat. Simmer for 20 mins.
  7. Blend soup to desired consistency.