Cream of Tomato & Red Pepper Soup with Kale Pesto

Heat the butter in a large heavy-bottomed saucepan (with a lid) over a medium-low heat. Once the butter is melted and starting to bubble add the onion with a generous pinch of salt and cook, covered with the lid, for five minutes. Add the chopped potato and put the lid back on and cook for another five minutes.

Roughly chop the drained roasted red peppers and add them to the pan with the Mackays Red Pepper & Smoked Paprika Chutney, the chopped tomatoes, the boiling water and stock cube (or bouillon) and a generous grind of black pepper. Stir the soup, turn the heat up to high, and bring to the boil. Once boiling turn the heat down to medium-low, put the lid on and allow to simmer for 15 minutes.

While the soup is cooking make the kale pesto. Put the kale leaves, hazelnuts and garlic into a food processor and pulse until finely chopped. Once chopped turn the food processor onto a low speed and drizzle in the oil until a thick paste forms. Stir in the salt and taste to adjust seasoning. This can also be made in a mortar and pestle. Roughly chop the kale and garlic and add into the mortar with the hazelnut and salt. Crush until a thick paste forms and finally stir in the olive oil.

Check if the cubes of potato are soft and if they are then blend the soup until smooth – this can be done in a free-standing blender or in the pan with an immersion blender. Taste the soup and add more salt or pepper if needed. Bring the soup back to a simmer and stir in the cream, but once you have added the cream don’t let the soup boil too vigorously.

Serve in warm bowls with a drizzle more cream, some crispy croutons and a dollop of kale pesto.