Roast capsicum soup with goat's cheese

Ingredients

3	Red peppers (Main)
2 Tbsp	Olive oil
1	Onion, chopped
2 cloves	Garlic, crushed
1 tsp	Paprika
1	400g can chopped tomatoes
3 cups	Chicken stock, or vegetable stock
1 pinch	Chilli flakes
1 tsp	Salt and pepper
100 g	Goat's feta
1 small bunch	Watercress, to garnish
4 slices	Bread, on the side

Directions

1. Preheat oven to 200C. Line a baking dish with paper.
2. Bake the peppers for 30 minutes until lightly blackened and skin has come away from the flesh. Remove and cool enough to remove skin and seeds. Chop roughly.
3. In a large pot, warm the oil. Add the onion and garlic, cooking for 2 or 3 minutes to soften. Add the paprika, stirring through. Add the tomatoes, peppers, stock and chilli flakes. Bring to a simmer for 20 minutes. Blend until smooth. Season with salt and freshly ground pepper.
4. Serve hot or cold with a crumble of goat's feta, a few watercress leaves and crusty bread.