6 large red peppers, roasted, deseeded and sliced
1 small chilli deseeded and finely diced
1 clove garlic crushed
1 tbs olive oil
2 medium onions white chopped
1 litre vegetable stock
2 pears peeled, cored and chopped
Heat the olive oil in a large heavy based pan. Add the chopped onion and garlic, saute until the golden and softened. Add the roasted red peppers and the vegetable stock, bring to the boil and simmer. Add the chopped pear and cook until the pear is soft. Puree the soup with a stick blender and season to taste with additional seasonings as needed.