Roast Capsicum and Tomato Soup

4 red capsicums
1 Tblspn Extra Virgin Olive Oil (EVOO)
1 red onion, sliced
2 cloves garlic, chopped
1 Tblspn Balsamic Vinegar
1 Tsp cayenne pepper
x2 tins chopped organic tomatoes
1L vegetable stock (salt reduced and gluten-free)
Pepper (enough to season)
1 handful of fresh basil, finely chopped

Preheat the oven to 200C;
Wash the capsicums and slice each into quarters, remove the seeds from the inside and place on a lined baking tray, skin side facing the top of the oven;
Cook in the oven until the skins are blistering and dark;
Set aside to cool and peel the skins off each of the capsicum pieces;
Slice half of the capsicums into rough pieces and finely chop the remaining half and set aside;
Heat EVOO in large saucepan and cook the onion for roughly 5 minutes, add the garlic and cook, stirring for another minute;
Add the tin tomatoes, vegetable stock, roughly chopped capsicums, cayenne pepper, pepper and basil to the large saucepan, bring to the boil and simmer for 10 minutes;
Blend soup until smooth;
Add the finely chopped roasted capsicum and serve – goes perfectly with smashed avocado on sourdough bread/toast!
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing re-creations!

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