Roasted Red Capsicum & Tomato Soup
Serves 8
2Tbsp olive oil
2 large brown onions, chopped
4 garlic cloves, crushed
2tsp ground cumin
1/2tsp paprika (or cayenne pepper)
1kg ripe tomatoes, chopped
1L vegetable stock
2 x 340g bottles roasted capsicums (or 440g capsicums, roasted)
2 x 410g cans tomato puree
salt and pepper
1. Heat oil in a large saucepan over medium heat and cook onions for 3 minutes or until soft. Add garlic, cumin & paprika and cook, stirring, for 1 minute.
2. Add tomatoes, stock, capsicums & tomato puree and bring to the boil. Cook for around 8 minutes, until the tomatoes are tender.
3. Remove from the heat and puree with a stick blender.
4. Season with salt and pepper and serve.
Nutritional Information: (per serve)
Energy 626.3kJ, Protein 4.3g, Fat (Total) 4.9g (Saturated) 1g, Carbohydrates (Total) 23.5g (Sugars) 14.5g, Dietary Fibre 5.4g, Sodium 585.6mg. 4.3 serves of vegetables.
(Adapted from: Australian Good Taste Magazine, Volume 12 Number 6 - June 2007)
