Roasted Capsicum (Bell Pepper) Soup (amended)

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Roasted Capsicum (Bell Pepper) Soup

 

 

4 teaspoons olive oil

1 large brown (yellow) onion, chopped

2 garlic cloves, crushed

500 g (17 1/2 oz) sebago potatoes, peeled, chopped

270 g jar (9 1/2 oz) char-grilled capsicum (bell pepper), drained, chopped

4 medium tomatoes, chopped

3 cups chicken-style stock

pepper, to taste

1/4 cup fresh coriander leaves (cilantro)

 

 

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.

 

2. Add potato, capsicum (bell pepper) and tomatoes. Cook, stirring, for 5

minutes.

 

3. 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.

 

4. Set aside for 5 minutes to cool slightly.

 

5. Add coriander (cilantro).

 

6. Blend, in batches, until smooth. Serve.

 

 

Serves 4.