SWEET PEPPER SOUP with CHEESY HEART CROUTONS

Winter warmth for a snowy day 

1 red pepper
1 yellow pepper                 (or 2 orange)
1 onion, chopped small
1 carrot, cubed
2 potatoes, peeled and chopped
3 tbsp olive oil

1½l vegetable stock

Slice the peppers into large chunks and place on a baking tray. Drizzle with 2tbsp olive oil.

Cook in oven for about 15 minutes until soft.
Heat remaining tbsp olive oil in a large pan. Fry onion for a couple of minutes, then add the onion and carrot and continue to soften for a few more minutes. 

Add the vegetable stock and the potatoes.

When the peppers are ready, chop them and add them to the pan.
Bring everything to the boil and then simmer for about 30 minutes.

Place in a blender.

Whizz until smooth. Return to the pan and reheat when ready to serve.

Meanwhile, make the croutons

HEART SHAPED CROUTONS
2 slices thick white bread
50g cheddar cheese
2tbsp olive oil
(This is much easier if you have a heart-shaped cutter. If not, feel free to make the croutons any shape you wish.)

Grate the cheese and mix with the oil.

Toast the bread on one side, then cut out hearts. 

Coat with the cheese mixture.

Place under the grill until the cheese bubbles.

Add to the soup and serve.