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Roasted capsicum soup

  • 0:20 Prep
  • 0:28 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 500g sebago potatoes, peeled, chopped
  • 270g jar chargrilled capsicum, drained, chopped
  • 4 medium tomatoes, chopped
  • 3 cups Massel chicken style liquid stock (see note)
  • 1/4 cup fresh coriander leaves


  • 1
    Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add capsicum, tomato and potato. Cook, stirring, for 5 minutes.
  • 2
    Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
  • 3
    Add coriander. Blend, in batches, until smooth. Serve.

Source: taste.com.au


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