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Roasted red bell pepper soup

Serves: 4
Ingredients
Bell pepper, red 2 pc
Bell pepper, yellow 1 pc
Tomato, medium 2 pc
Walnut, finely chopped 2 tbsp
Vegetable stock 1 cup
Olive oil 2 tbsp
Ginger, grated 1 tsp
Salt and pepper to taste
Nutmeg powder a pinch
Fennel leaves, finely chopped 1 tsp
Method
Roast bell pepper and tomato directly on the flame till slightly burnt on the outside. Cool and peel the skin.
Roughly chop and grind together with walnut and vegetable stock in the blender.
Remove from the blender.
Heat oil and add grated ginger.
Add puréed soup and sauté for a minute. Adjust the consistency by adding 1 cup of water (or more).
Add salt, pepper and a pinch of nutmeg powder.
Simmer for 6-7 minutes.
Serve in soup bowls and garnish with chopped fennel leaves.