How to make spiced pepper and tomato soup

Sweet peppers and intensely flavoured sun-dried tomatoes are bought alive by lemony sumac, floral coriander and the earthy warmth of cumin.

A vegetable soup that’s hearty enough to please even the most committed meat eater.

1 medium red pepper

1 medium orange pepper

1 medium yellow pepper

2 large celery sticks, trimmed

2 tablespoons rapeseed oil

1 large onion, very finely diced

6 fat garlic cloves, minced

5 spring onions, white and green parts, finely sliced

1 tablespoon ground sumac

1 tablespoon za’atar

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons sweet smoked paprika

400ml tin of tomatoes

8-10 sun-dried tomato halves, finely chopped

1 litre vegetable stock

Zest of 1 large lemon

½ teaspoon salt

½ teaspoon freshly ground black pepper

Core the peppers and finely dice the flesh along with the celery. Set aside.

Heat the oil in a large saucepan on a medium heat. Tip in the diced onion and sauté for 2-3 minutes until softened. Add the garlic, peppers, celery and spring onions and cook gently for a further five minutes.

Increase the heat to high, add in the spices and cook, stirring continuously, for 1 minute.

Add the tinned tomatoes, sun-dried tomatoes, vegetable stock, lemon zest salt and pepper. Bring to boil, reduce the heat and simmer, uncovered, for 10-15 minutes.

Taste the soup and adjust the seasoning if necessary.

Ladle into warmed bowls and sprinkle over a little extra sumac and plenty of freshly ground black pepper.

Serve with thickly sliced crusty bread.