Name: Roasted capsicum soup
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 4 red capsicums, deseeded, cut into 8 pieces; 4 roma tomatoes, quartered; 2 red onions, cut into wedges; 4 clove garlic, unpeeled; 1 tablespoon olive oil; 2 gram (500ml) vegetable stock; salt and pepper. to taste; 4 thick slices sourdough bread; 1 tablespoon garlic oil; sea salt, to sprinkle; 1 tablespoon pesto

Roasted capsicum soup

A rich, smooth and warming soup that makes a great starter, a lovely light dinner or a warming winter weekend lunch. This roasted capsicum soup goes well with fried polenta slices.

Ingredients

4 red capsicums, deseeded, cut into 8 pieces

4 roma tomatoes, quartered

2 red onions, cut into wedges

4 clove garlic, unpeeled

1 tablespoon olive oil

2 gram (500ml) vegetable stock

salt and pepper. to taste

4 thick slices sourdough bread

1 tablespoon garlic oil

sea salt, to sprinkle

1 tablespoon pesto

Method

1.Preheat oven to very hot, 250°C (230°C fan-forced).

2.Place capsicum, tomatoes, onions and garlic in a baking tray. Drizzle with olive oil; roast 20 minutes.

3.Meanwhile, heat stock in a medium saucepan.

4.Combine roasted vegetables and stock in a blender; blend until smooth. Season with salt and pepper; pass through a very coarse sieve.

5.Drizzle bread with garlic oil; toast on a preheated char-grill. Sprinkle with sea salt.

6.Serve soup topped with pesto and garlic toast.

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Ingredients

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