Roasted Red Capsicum Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was given to me by a friend who is a chef. It has an unusual flavour if you are tired of the standard soup fare . Ingredients:
4 red capsicums |
1 kg roma tomato |
1 red onion |
2 teaspoons sumaq |
2 teaspoons panch phoron |
sea salt |
black pepper |
1/2 teaspoon sugar |
1 liter vegetable stock |
Directions:
1. Cut capsicum in half and deseed.
2. Place on baking tray.
3. Halve tomatoes and sprinkle with all the seasonings and drizzle with olive oil.
4. Cut onion into 8ths for roasting.
5. Roast all the vegetables at 200 degrees C until capsicum skins are blackened, and the others are cooked.
6. Peel skin off cpasicums when cool (you can place then when hot in plastic bags and seal to sweat so skin comes off easily).
7. Process all the vegetables until smooth.
8. Add vegetable stock and heat.
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