Name: Roasted spicy capsicum soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kilogram red capsicum, quartered, seeded; 500 gram tomatoes, halved, seeded; 1 red onion; 3 clove garlic, skin on; 1 long red chilli, halved, seeded; 1 tablespoon olive oil; 2 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 litre chicken or vegetable stock; 1/2 cup quinoa, rinsed; 1/4 cup no-fat natural yoghurt; coriander leaves and lime wedges, to serve

Roasted spicy capsicum soup

This capsicum soup recipe has a spicy kick that's perfect for warming up on chilly evenings. Hearty, nourishing, and full of flavour, this soup is the ultimate winter antidote

Ingredients

1 kilogram red capsicum, quartered, seeded

500 gram tomatoes, halved, seeded

1 red onion

3 clove garlic, skin on

1 long red chilli, halved, seeded

1 tablespoon olive oil

2 teaspoon smoked paprika

1 teaspoon dried oregano

2 litre chicken or vegetable stock

1/2 cup quinoa, rinsed

1/4 cup no-fat natural yoghurt

coriander leaves and lime wedges, to serve

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Arrange the capsicum skin-side up on a tray with the tomato, onion, garlic and chilli. Drizzle with oil and season to taste. Bake for 30-35 minutes until the capsicum and tomatoes soften.

3.Peel the capsicum, tomatoes, onion and garlic, discarding the skins. Transfer to a large heavy- based saucepan with chilli, paprika and oregano. Stir over medium heat for 2-3 minutes until fragrant.

4.Add the stock and quinoa, then bring to the boil on high. Reduce heat to medium and simmer for 10-15 minutes.

5.Blend or process the soup until smooth. Season to taste, then return to the saucepan to reheat if required.

6.Serve topped with a little yoghurt and the coriander leaves. Accompany with lime wedges.

If you prefer your food hot and spicy, reserve the chilli seeds and add in Step 2.

Note

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Ingredients

Method

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