Cut the red peppers into quarters, remove seeds and membrane.

Grill until the skin blackens and blisters.

Place on a cutting board, cover with a tea towel, and allow to cool before removing and discarding the skin.

Mark a small cross on the top of each tomato.

Place them in a bowl, cover with boiling water for about 2 minutes.

Drain and cool.

Skin, halve, and remove the seeds.

In a large heavy pan, heat the vegetable oil over low heat.

Add marjoram, mixed herbs, crushed garlic, and curry paste.

Stir for 1 minute until aromatic, then add the sliced red onion and leek.

Cook for a further 3 minutes.

Add the cabbage, tomatoes, grilled peppers, and 1.

2 liters (2pt) water.

Bring to a boil, reduce the heat, and simmer for 20 minutes.

Allow the soup to cool slightly, then purée in a blender or food processor for 30 seconds or until smooth.

Return to the pan and reheat gently.

Stir in the sweet chili sauce and season with salt and pepper.