Red Capsicum Soup


I invented this recipe for Red Capsicum Soup and it is delicious!

Be warned though, do not even taste the capsicums once they have been roasted. Every time I make this mistake I eat all of the capsicum and end up with no soup.

2 red capsicums

750ml bottle of passata

I onion

sliver of butter

I garlic clove

500ml water

Roast the capsicum for 20 minutes at 220 degrees Celsius. Take out of the oven and wrap up in aluminium foil and leave it until it cools. Remember what I said about not tasting the capsicum at this stage? Do as I say and not as I do.

Cook the onion and garlic in the butter in a deep saucepan. While the onion is cooking peel the capsicum skin off, then chop it up and put it in the pot with the onion. Pour in the passata and water, put the lid on the saucepan and simmer for about 15 minutes.

This makes about two big serves.


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