Bell pepper soup with steak

Ones a week I go through my fridge to see if there's anything that has to be eaten soon. This time I found some sad looking bell peppers that has really lived their best life.

I put them in a baking tray with some oil and grilled them in the oven for an hour, until soft and blackened on the outside.

Made a lovely soup (I'll admit, I scrolled past a photo with this combination and loved the idea, but I can't remember who posted it).

Ingredients (2p):

• 6 grilled and skinned bell peppers • 1 onion • 3 garlic cloves • 3 anchovy • 1½ tsp smoked paprika powder • 1 tbsp tomato puree • splash of brandy • 750 ml vegetable broth • 1 red chilli pepper • salt and pepper • 2 rib eyes • buffalo mozzarella • 3 small tomatoes • coriander and/or basil • black garlic •

1. Start with grilling the bell peppers as I told you before. The oven should be at around 200°C. Don't be afraid if they turn black, you won't eat that. Let them cool completely and peel the skin off and take out the seeds.

2. Get a large pan and heat up some oil. Roughly chop the onion, garlic and chilli pepper and saute until golden.

3. Add the paprika powder and tomato puree and fry for a minute. Add the splash of brandy (to taste) and stir well, until the alcohol is pretty much evaporated.

4. Now add in the bell peppers and broth and bring to a slight boil. Ones it's cooking, turn off the heat and get your blender or kitchen machine out until you have a smooth soup. You can get it through a sieve to get an even smoother soup.

5. Grill you steak as you like, I like mine seared well and medium rare on the inside. Slice into thin slices and put in the soup. Add the mozzarella, tomato and herbs. Finely slice the black garlic and spread all over the plate. Garnish with green herbs of your liking.

Add a rustic piece of bread if you want to.

Enjoy!