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Recipes
Roasted Red Capsicum And Tomato Soup
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Circle
10
minutes
60
minutes
4
servings
Roasted Red Capsicum And Tomato Soup
Soups
Lacto-vegetarian , Ovo-vegetarian , Pescetarian , Vegan , Vegetarian
91
Energy
(kcal)
3.35
Protein
(g)
16.91
Carbs
(g)
10.15
Total Sugar
(g)
1.98
Total Fat
(g)
0.30
Sat Fat
(g)
4.42
Fiber
(g)
343.90
Sodium
(mg)
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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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2