ROASTED RED CAPSICUM AND TOMATO SOUP

Prep time:
10 minutes
Cooking time:
60 minutes
Serves4 Energy (kCal)80
Protein4.2g Carbohydrates9.2g
Total Sugars8.02g Fat2.03g
Sat Fat0.3g Fibre4.2g
Sodium532g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Vegan,Vegetarian,

INGREDIENTS

  • 2 red capsicums, halved and seeded
  • 1 teaspoon of olive oil
  • 1 large onion, finely sliced
  • 2 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 750 gram ripe tomatoes, roughly chopped
  • 2 cup vegetable stock (made with powdered stock or cubes)
  • 1 teaspoon artificial sweetener
  • 1 handful basil, torn

Preparation

  • Preheat oven to 180°C.
  • Place capsicums in a shallow baking dish, skin side up and spray with olive oil. Roast for 25 minutes or until softened.
  • Remove from oven, cover with foil, and allow to cool slightly.
  • Peel off and discard skin and roughly chop flesh.
  • Spray a large saucepan with oil and place on medium heat.
  • Add onion and sauté until soft.
  • Add garlic and tomato paste and cook for 2 minutes, stirring constantly.
  • Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
  • Allow to cool slightly, then puree using blender or hand held processor. Season to taste.
  • For a sweeter soup, add Equal.
  • Reheat soup and serve sprinkled with basil.

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