Roasted Pepper Soup + Parmesan Crisps

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Step 1

Toss peppers and garlic in oil and rosemary and roast in 180C oven for 30 mins.

Step 2

Place the peppers and skinned garlic in blender with 1/3 of the stock and blend. Add rest of stock.

Step 3

Mix the parmesan, thyme and pepper, heap into 8 piles on a non-stick baking sheet. Bake for 5 mins til golden.