Roast Red Capsicum (Bell Pepper) and Tomato Soup
This recipe comes from Australia's The CSIRO Total Wellbeing Diet. It's a great book with menu plans & yummy looking recipes. This soup serves 4 for a healthy lunch.
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INGREDIENTS
Nutrition- 2
- 2tablespoons olive oil
- 1
- 2
- 1tablespoon tomato paste
- 750
- 2cups vegetable stock
- 1
- 1
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DIRECTIONS
- Preheat oven to 180°C (350°F).
- Place capsicums in a shallow baking dish skin side up, drizzle with half the oil and roast for 25 mins, or until softened.
- Remove from the oven & cover with foil and allow to cool slightly.
- Peel off the skin and roughly chop the flesh.
- Heat remaining oil in a large saucepan over medium heat.
- Add onion and sauté until soft, then add garlic and tomato paste & cook for 2 minutes, stirring constantly.
- Add capsicum, tomato & stock, then cover & simmer for 15 minutes.
- Allow to cool slightly, then puree using a blender/ stick blender.
- Season to taste- for a sweeter soup add Equal.
- Reheat soup & serve sprinkled with basil.
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