Roasted red capsicum soup

Roasted red capsicum soup

By
From
Fabulous Food, Minus the Boombah
Serves
4
Photographer
Mark Roper

It may just be me who’s noticed, but there seems to be a bit of a carry-on about taking the skin off capsicums. I reckon that charring them on a stove hob wreaks havoc with your element, while placing the blackened capsicums in a plastic bag, waiting for them to cool and then peeling them seems a bit fiddly and time-consuming. It’s much easier just to roast them and then peel the skin off when they’re cool.

Ingredients

Quantity Ingredient
3 large red capsicums
2 garlic cloves, unpeeled
3 large ripe tomatoes
1 tablespoon extra-virgin olive oil
500ml salt-reduced vegetable stock
sea salt and freshly ground pepper
2 teaspoons greek yoghurt, (optional)

Method

  1. Preheat the oven to 170ºC. Arrange the capsicums, garlic and tomatoes on an oven tray. Drizzle with the olive oil and roast for about 40 minutes. Remove from the oven and leave to cool. Peel the capsicums and tomatoes and discard the skins and seeds of both. Peel the garlic and discard the skin. Chop everything roughly then blend in a food processor until smooth.
  2. Heat the vegetable stock in a large saucepan until it begins to simmer. Add the purée gradually, stirring until the consistency is to your liking. Add salt and pepper to taste and simmer gently for a few minutes. Ladle the soup into warmed bowls and top with a dollop of yoghurt, if using.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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