Meat Free Monday recipes

Skinning Peppers
Linda McCartney

The delicate flavour of asparagus comes through well in this attractive pale green soup. If fresh asparagus is not in season, substitute canned – the result will still be tasty.

Cut peppers into quarters and seed. Cut each quarter into two or three strips and place skin-side up under a hot grill. Grill for 5-6 minutes or until the skin has blistered and blackened. Remove, place in a brown paper bag, and coll. The skin will peel off easily.

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