Roasted capsicum soup
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Time to make:
1 hr 10 mins (Hands-on time: 25 mins, Cooking time: 45 mins)
$5.20 per serve
(at time of publication)
Full ingredients list:
- 6 medium red capsicums
- cooking oil spray
- 3 cloves garlic, crushed
- 2 brown onions, chopped
- 1 stalk celery, finely chopped
- 1 apple, peeled, cored and finely chopped
- 1 teaspoon smoked paprika
- 400g can no-added-salt tomatoes
- 2 cups reduced-salt vegetable stock
- 8 tablespoons light sour cream
- 4 slices wholemeal sourdough toast, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a baking tray with baking paper. Place capsicums on tray and bake for about 45 minutes, until skins have blackened and blistered. Remove from oven and cool.
Step 2 Cut capsicums open, remove seeds and carefully peel off skin. Chop flesh roughly. Spray a saucepan with oil and place over medium-high heat. Add garlic, onions, celery, apple and paprika. Cook for 5 minutes. Add tomatoes, stock and 2 cups water. Bring to boil, then reduce heat and simmer for 5 minutes.
Step 3 Add capsicum and simmer for 5 more minutes. Cool, then use a hand-held blender to puree until smooth. Season with black pepper. Reheat gently, then swirl through sour cream and serve with sourdough toast.
Recipe supplied by Healthy Food Guide reader, Donna Howard (QLD)
Donna says: “This soup is lovely and really delicious.”
About this recipe
First published: August 2012