Capsicum Soup
Not even winter yet and I’m keen on trying different soups.
I had a bunch of capsicums that needed using and with that bunch I put them
towards an omelette and some other foods mostly salads, but it wasn’t until I
was finished using them all I thought, I
should have made a soup!
The next time I visited at the grocery store I was sure to
buy another bunch of red capsicums! Here’s the soup recipe I created as I went
along;
Ingredients:
·
4 red
capsicums, chop edges off and roast in 180⁰C
oven for between 10-15 minutes (until the skin softens, browns and wrinkles),
then dice.
·
1 tbsp
butter
·
1 tsp
garlic clove, crushed
·
1 brown
onion, diced
·
1 tsp
paprika
·
Salt,
pepper and chilli powder (to taste)
·
1 can
diced tomatoes (400g)
·
1L
vegetable liquid stock
·
125ml
thickened cream
Method:
1) Put butter to melt in a large saucepan then
add garlic, onion, paprika, salt, pepper and chilli. Cook stirring occasionally
for 5 minutes.
2) Add diced tomato plus diced, roasted capsicums
allowing to cook for a further 2 minutes.
3) Next add 750ml to 1L of liquid vegetable
stock, bring soup to the boil then reduce to a simmer allowing to cook for a
continued 15 minutes.
4) Then remove the soup off from the stovetop
and using a stick blender, gently process the chunky liquid to form into a
puree.
5) Return to stovetop. Add cream and stir
through thoroughly, allow to re-heat.
6) Garnish soup with lengths of chives and
serve with buttered sourdough bread or a crusty loaf.
Note: For alterations,
add gravy beef into the soup for more texture and meaty inclusion. Or add risoni
to the soup to help puree become thicker.
I created this hearty meal for my family one night and with my family's delight toward the soup they suggested we have a soup night
in Winter to try out various soups that we wouldn't have normally known about. Please let me know of a soup you think I should try making! I've deemed for the up-coming night to be titled a Soup-Off!
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