members recipes

Ingredients
2 Tomatoes
1 Red peper
1 Chile Poblano
2 Courgettes
1 large onion
3 cloves garlic
A handful of spinach
2 tablespoons Olive oil
Oregano
Basil
Salt & pepper
2 lts Chicken stock
Cream & croutons

Method
Cut Tomatoes, red pepper, Chile poblano, Courgettes and garlic into quarters. Place in a frying or roast pan and cook until they are uniformly brown. A few minutes before they are done add the pealed garlic and scatter the cut leaves of spinach on top. Mix occasionally to cook the spinach. If any of the veg, for example the toms are ready before the rest remove them and place in a deep saucepan. When all the veg are ready place them in the saucepan. Add the olive oil, salt & pepper, oregano, basil and chicken stock.
Put everything in a blend to make a fairly thick sauce. Return this to the pan, add water (as much as you prefer) to give a thick soup. Boil slowly for 10 minutes and serve with cream and croutons to taste.