Ingredients
1 onion
1 red pepper
5 large ripe tomatoes
1 tsp cumin
2 tbsp olive oil
750 ml vegetable stock
Salt & pepper
100g kale

Method
Pre heat your oven to 180C
Slice the tomatoes, pepper into chunks and toss in the olive oil
Spread onto a baking tray and place into the oven
Roast for 25 minutes or until soft and cooked through
De-stem the kale, wash and dry well
Rub with 1 tbsp olive oil and sprinkle with salt and pepper
Place into the oven for 20 minutes until crispy – remove and leave to cool
Finely dice the onion and place into a large saucepan with 1 tsp of olive oil and the cumin seeds
Gentle soften the onion and add in the cooked tomatoes and pepper
Add in the stock, bring to the boil and simmer for 5 minutes
Blend the mixture and serve garnished with kale crisps