Roasted Red Capsicum Soup
Ready In: 45 mins
Serves: 6
Ingredients
- 4 red capsicums
- 1 kg roma tomato
- 1 red onion
- 2 teaspoons sumaq
- 2 teaspoons panch phoron
- sea salt
- black pepper
- 1⁄2 teaspoon sugar
- 1 liter vegetable stock
Directions
- Cut capsicum in half and deseed.
- Place on baking tray.
- Halve tomatoes and sprinkle with all the seasonings and drizzle with olive oil.
- Cut onion into 8ths for roasting.
- Roast all the vegetables at 200 degrees C until capsicum skins are blackened, and the others are cooked.
- Peel skin off cpasicums when cool (you can place then when hot in plastic bags and seal to sweat so skin comes off easily).
- Process all the vegetables until smooth.
- Add vegetable stock and heat.
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