INGREDIENTS:
3 Red Peppers
6 Tomatoes
4 Carrots
2 Onions
2 Garlic Cloves, minced
3 bay Leaves
1 sprig fresh Rosemary
Olive oil
1 1/2 cups bread Crumbs
1-2 Tbs fresh aromatic herbs of choice, thyme, rosemary, sage, parsley etc.
1/2 cup butter or margarine
METHOD:
-Rinse and cut the peppers, tomatoes, carrots and onions into chunks, pour them onto a baking tray along with a few tbsp of olive oil, rosemary, bay leaves, salt and bake covered at 425 until soft, then, uncover the tray and let them toast a little.
-In a pot with some olive oil, add the minced garlic. Once the garlic is slightly golden incorporate the roasted veggies and herbs and give them a good stir.
-Cover with water or vegetable stock and cook for about 30 minutes.
-While the soup is cooking, rub the cold diced butter or margarine into the bread crumbs with your aromatic herbs of choice until its a sand like texture.
-Bake the crumble mixture at 350 well spread on a tray until golden brown.
-Remove rosemary and bay leave from the soup and puree.
-Serve the soup in bowls topped with the crumble.