Container Transit Soup

Ingredients

• 2 red bell peppers
• 1 kg ripe tomatoes
• 1 large onion
• 2 cloves garlic
• 1 red chili pepper
• 1 liter vegetable stock
• 2 tbsp tomato paste
• 1 tbsp grated ginger
• 2 tbsp olive oil
• 1 lime (juice)
• 1 tbsp white wine vinegar
• 4 eggs
• salt and pepper to taste

Method

1. Preheat the oven to 220°C. Halve the peppers, remove seeds, and place cut side down on a baking tray. Roast for 20 minutes until the skin blisters.
2. Meanwhile, boil the eggs for 8 minutes until hard, cool in cold water, and peel.
3. Roughly chop the onion, garlic, and chili. Heat olive oil in a soup pot, sauté onion, garlic, chili, and ginger for 5 minutes.
4. Add tomato paste and fry briefly. Roughly chop the tomatoes and add them, along with the roasted peppers (skins removed).
5. Pour in the stock, bring to a boil, and simmer for 25 minutes.
6. Blend the soup until smooth. Season with lime juice, vinegar, salt, and pepper.
7. Slice the eggs lengthwise in half.
8. Pour the soup into wide bowls. Place a strip of roasted pepper as a 'container' diagonally across the soup. Arrange three halved eggs in a row on top as 'accomplices'.
9. Serve immediately.

Serving notes

• Sprinkle extra chili flakes over the eggs for added tension.
• Serve with thin strips of coriander as 'ropes' along the container.