Roasted capsicum, tomato & coriander soup

Posted by adm On October - 30 - 2011

How to cook Roasted capsicum, tomato & coriander soup


  • 2 tsp olive oil
  • 1 onion, finely shredded
  • 2 garlic cloves, humbled
  • 1 long red chilly, seeds removed, finely shredded
  • 2 x 400g cans chopped tomatoes
  • 3 roasted red capsicums (astir 300g), raw, roughly sliced (see line)
  • 2 cups (500ml) salt-reduced gluten-free vegetable strain
  • 1/3 cup (80g) low-fat yogurt
  • Chopped coriander, to garnishee

How to:

  • Heat oil in a large pan over medium oestrus. Cook onion, stirring occasionally, for 5 minutes or until subdued. Add garlic and chilly, and fudge, stirring, for 1 bit. Add tomatoes and pepper, and stir to compound. Add strain, then bring to the churn. Reduce heat to low and simmer for 10 minutes or until the mixture reduces somewhat. Set aside to cool a picayune, then coalesce, in batches, until quiet.

  • Return soup to pan over medium heat until heated through. Season to taste with sea salt and freshly ground pepper. Serve garnished with a dollop of low-fat yoghurt and chopped coriander.

  • Usable from delis.

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