Olive oil - 2 tbsp.
Celery 1 Stick chopped
garlic - 2 tsp
red peppers - 6
Vegetable stock - 5 cups/1.25 L
Chopped Tomatoes - 1 can/400g
Black pepper, coarsely ground -
ground paprika -
Chives - cut into small pieces
50g of Feta Cheese, crumbled - 50g , crumbled
Preheat the oven to 400°F/ 200°C. Place the whole peppers on a baking sheet and roast uncovered, turning as needed for approx. 30 minutes until skin is just about blackened on all sides. Place the peppers in a large boil and cover with plastic wrap or place in paper bag and seal. Let the peppers stand and cool off for 10 minutes.
Get the vegetable stock ready. Now that the peppers have cooled off, peel off the skin and remove the top and the seeds. Heat the olive oil in your stockpot over medium heat, add the roasted peppers and the can of chopped tomatoes and simmer for 5 minutes. Add the vegetable stock, cover and cook for 15 minutes, stirring occasionally.
Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender. Return the soup to a clean pan and season to taste with salt, ground paprika, garlic oil and coarsely ground pepper. When ready to serve, bring back to a simmer and ladle in to bowls. Sprinkle the crumbled feta cheese and chives on top.