Roasted capsicum and coriander soup

Roasted capsicum and coriander soup

By
From
Turkish Flavours
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
3 red capsicums
1 bunch coriander
125ml extra-virgin olive oil
1 onion, diced
3 garlic cloves
500ml chicken or vegetable stock
500g tomatoes,, diced
1 red chilli, finely chopped
sea salt
freshly cracked black pepper
250g canned chickpeas, optional
croutons, to serve

Method

  1. Cook the capsicums over a gas burner or barbecue until the skin is blackened. Put the capsicums in a plastic bag to cool, then peel off the skin. Remove the seeds and dice the flesh.
  2. Chop the coriander roots and reserve the leaves for garnishing.
  3. Heat the olive oil in a large saucepan. Fry the onion and garlic over medium heat for 10 minutes, or until soft but not browned. Add the stock, tomato, capsicum, chilli and coriander roots. Season to taste with sea salt and black pepper and cook for 20–30 minutes, or until the vegetables are tender.
  4. Cool slightly, then purée the soup until smooth. Add the drained chickpeas, if using, and stir over low heat until warmed through.
  5. Serve the soup garnished with the coriander leaves and croutons.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again