Roasted capsicum soup

Posted by adm On February - 20 - 2012

How to cook Roasted capsicum soup


  • 1 tablespoon olive oil
  • 1 large brown onion, shredded
  • 2 garlic cloves, humbled
  • 500g sebago potatoes, raw, shredded
  • 270g jar chargrilled pepper, knackered, sliced
  • 4 medium tomatoes, shredded
  • 3 cups chicken strain
  • 1/4 cup fresh coriander leaves

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing pumpkin with capsicum and tomato.

  • Follow tone 2.

  • Add coriander. Conflate, in batches, until smoothen. Answer.

  • You could replace chicken stock with squawk, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure bat, sour emollient, croutons or cooked chopped bacon.

    Serve soup with crusty clams, bread rolls or pappadums.

    To blend soup, use a stick liquidiser, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high warmth. Continue recipe, adding extra stock if requirement.

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