Roasted Capsicum & Tomato Soup Recipe

Roasted Capsicum & Tomato  Soup Recipe

Serves 6-8

Like smoothies soups are a life saver for busy mums! They can be pre prepared, stored in the fridge or freezer and can be taken anywhere with you.

Most importantly they are a fantastic way to get an more of nutrients into our families diet.. the more the better!

It is now recommended that we eat 5 servings of vegetables a day!

What you need..

1 leek washed & chopped

2 large brown onions chopped

2 cloves of garlic minced

4 slices free range bacon (optional) chopped

1 red chilli or chilli flakes (optional) sliced

4 red capsicums cut into squares

1 – 2kg truss tomatoes chopped

1 tablespoon of Olive Oil

1 tablespoon organic vegetable stock powder

1-2 litres of water

 

Steps

  1. Heat olive oil in a big pot on the stove
  2. Add onions, leek, garlic, bacon and chilli
  3. Lay capsicum onto baking tray and spray with olive oil (season with salt and pepper) place into pre heated oven at 180 degrees
  4. Cook until soft and start to brown not burn (approx 40 min)
  5. Add to pot capsicum and tomatoes to the pot, top with water and stock. You may only need a small amount of water. This will depend on how thick you like your soup.
  6. Bring to boil for 2-5 minutes the simmer for approx 30 minutes Stir regularly
  7. Remove from heat and puree to desired consistency. Season with salt and pepper is optional.