We recently had a couple of cold days which made me think about making soup for dinner as soup is only something that I want to eat when it is really cold. So when Animals Australia posted some Australia Day receipes on their
website, I decided to make roasted capsicum soup - perfect since I felt like soup & roasted capsicum is one of my favourite foods. In true Melbourne style though, the weather had completely changed from a cold, grey morning to a sunny evening on the day that I made this, but it was still good!
You Will Need:
- 4 red capsicums
- Olive oil for cooking
- 6 tomatoes, halved
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 red chilli
- 250–500 ml (1–2 cups) vegetable stock
- Salt and freshly ground black pepper
Directions:
- Preheat oven to 180°C.
- Rub capsicums with oil. Place in a baking tray and roast until skins blister, approx 30 minutes.
- Put tomatoes, onion, chilli and garlic in another baking tray, toss with oil, salt and pepper and roast at the same temperature until soft, about 30 minutes.
- Remove and discard seeds and skins from tomatoes and capsicum.
- Puree the tomato, capsicum, onion, garlic and chilli with cooking juices. Pass through a sieve.
- Place puree into a saucepan and add enough stock to bring soup to a good consistency.
- Bring soup to the boil. Check seasoning.
- Ladle soup into bowls and serve.
I didn't sieve the soup & it was fine, I also added in a tin of brown lentils right at the end to make it more of a substantial meal. I really liked this soup & plan on making it again when the cold weather really hits.
Gorgeous colour, I bet it was delicious!
ReplyDeleteThat looks awesome. Roast capsicum is one of my faves, blended into napolitana for a bitey sauce or with marinated eggplant and salad on a bread roll. And if you overcook them, they can be blended up and made into the most kickarse salad dressing of all time.
ReplyDelete