How to make a Roasted Physalis and tomato soup for Bonfire Night

Physalis, also known as Cape gooseberry, has a sweet acidic taste which is intensified with roasting. When mixed with the concentrated flavour of the roasted tomatoes the result is a sweet and sour tasting soup.

300g physalis, pricked with a fork

600g baby plum tomatoes, pricked with a fork

1 large onion, peeled and quartered

1 tablespoon rapeseed oil

600ml vegetable stock

1 teaspoon smoked sweet paprika

Salt

Freshly ground black pepper

Red, orange and yellow pepper slithers, to decorate

Preheat the oven to 180C/350F/Gas 4.

Put the physalis, tomatoes and onion quarters in a large roasting dish and pour over the rapeseed oil. Shake so that everything is coated. Sprinkle over some salt and pepper and roast in the oven for 30-40 minutes.

Tip the roasted vegetables and fruits into a medium saucepan and sprinkle over the smoked paprika. Pour in the vegetable stock and blend with a stick blender until smooth. Taste and adjust the seasoning if necessary.

When ready to serve, bring the soup up to boiling then turn down the heat and simmer for 5 minutes. Ladle into warmed soup bowls and garnish with slithers of red, orange and yellow peppers and plenty of freshly ground black pepper.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

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