Creamy Red Pepper Soup With Macadamia Pesto – Christine Bailey

Ingredients

• 1 tbsp olive oil
• 1 onion, quartered
• 2 garlic cloves, crushed
• 250g vine ripe tomatoes, halved
• 4 roasted red peppers from a jar drained
• 75g cashews, soaked 1–2 hours then drained
• 400ml hot vegetable or chicken stock
• Himalayan salt and Black pepper to taste
• Juice of ½ lemon
• 1 tbsp nutritional yeast flakes
• 2 pinches cayenne pepper
• pinch of smoked paprika