Serves 4

What you need:

• 4 red bell peppers
• 2 tomatoes
• 2 heads of garlic, halved horizontally
• Cooking oil
• 3 cups vegetable broth
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• Olive oil
• Salt

 How to make it:

1. Preheat your oven to 450° F
2. Place the peppers, tomatoes and garlic on a baking sheet lined with a rack and coat them evenly with oil. Roast until the skin on the vegetables is charred, about 40-50 minutes. The garlic will take less time, so remove it from the oven after 20 minutes
3. Meanwhile, in a small saucepan bring the broth to a simmer
4. Place the charred peppers and tomatoes in a bowl and cover with plastic wrap allowing them to steam for 10 minutes
5. For the peppers, peel the charred skin and discard the seeds and for the tomatoes, simply remove the skin
6. In a large bowl, using a hand blender, blend the peppers and tomatoes. Squeeze the roasted garlic into the mixture and add ½ a pouch of the Harissa. slowly add in the hot broth until a smooth consistency is achieved
7. Add a glug of olive oil and salt and blend a minute more
8. Finish with a drizzle of Olive Oil and flaky salt, enjoy!