Roast capsicum and red onion soup
This full flavoured soup is sure to keep you warm this winter. It's easy to make and freezes well for a later date too.
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Lunch
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Lunch
Method
- Heat oven to 200°C
- Place capsicums in a roasting dish and drizzle with a little oil, place in oven and roast until the skin begins to blacken
- Remove capsicum from oven and allow to cool
- Once cooled, remove skin and seeds
- Place chopped onions and garlic in another roasting dish and drizzle with remaining oil, roast in oven until beginning to brown and cooked through
- Place skinned capsicum, roasted onion and garlic in a cooking pot
- Add canned tomatoes, balsamic vinegar, water, sugar and smoked paprika and bring to a gentle simmer, cook for approximately 10 minutes
- remove from heat and process to a smooth puree
- Garnish with plain yoghurt and coriander if desired
Per serve
-
Energy
729kJ
-
Total Fat
6.6g
-
Saturated Fat
1g
-
Total Carbohydrate
23.7g
-
Sugars
18g
-
Total Fat
6.8g
-
Sodium
56mg
Method
- Heat oven to 200°C
- Place capsicums in a roasting dish and drizzle with a little oil, place in oven and roast until the skin begins to blacken
- Remove capsicum from oven and allow to cool
- Once cooled, remove skin and seeds
- Place chopped onions and garlic in another roasting dish and drizzle with remaining oil, roast in oven until beginning to brown and cooked through
- Place skinned capsicum, roasted onion and garlic in a cooking pot
- Add canned tomatoes, balsamic vinegar, water, sugar and smoked paprika and bring to a gentle simmer, cook for approximately 10 minutes
- remove from heat and process to a smooth puree
- Garnish with plain yoghurt and coriander if desired
Method
- Heat oven to 200°C
- Place capsicums in a roasting dish and drizzle with a little oil, place in oven and roast until the skin begins to blacken
- Remove capsicum from oven and allow to cool
- Once cooled, remove skin and seeds
- Place chopped onions and garlic in another roasting dish and drizzle with remaining oil, roast in oven until beginning to brown and cooked through
- Place skinned capsicum, roasted onion and garlic in a cooking pot
- Add canned tomatoes, balsamic vinegar, water, sugar and smoked paprika and bring to a gentle simmer, cook for approximately 10 minutes
- remove from heat and process to a smooth puree
- Garnish with plain yoghurt and coriander if desired
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