On a stove top place a metallic frame and place all the veggies said above to roast turning them now and then which helps in charring them Or you can place these on a baking sheet and cut the peppers and place the cut side down in between place the garlic cloves and onion and tomatoes in a preheated oven gas mark 5 or 6 for 20 to 25 minutes until they are charred.

Remove them from the oven or from the stove top once they are cool remove the charred skin from the peppers and tomatoes, I don’t throw them away but keep it and use it in my curries. Gives a smoky flavour to my dish. Remove the skin from onions and garlic as well and keep aside.

In a skillet add a tsp of olive oil once it is warm enough add cloves, pepper corns, Bay leaves and cumin roast them to this add skinned bell peppers, onions, tomatoes and garlic and sauté for a one or two minutes.

Meanwhile take 500ml of vegetable stock in a pot and allow it to boil with the bay leaves removed from the sautéed veggies above.

Once they are cool take the rest of the sautéed ingredients into a blender or mixie Blend them all into a smooth paste

Add this smooth blended paste into the vegetable stock mix well add Himalayan salt, taste and adjust.

You can also taste and add finely freshly crushed black pepper corns to suit your taste, and allow it to boil further 5 minutes. Don’t boil for too long you will lose the colour