I just LOVE soups! They're simple, versatile and can be incredibly healthy. Perfect for winter when 'comfort food' usually means 'not going to fit into your jeans come summer'. I think I could eat soup every day because you can use just about any and every combination of vegetable and meat with the addition of legumes, grains and pasta to create literally thousands of different varieties to suit your taste. I created this recipe because I saw something similar somewhere and thought I'd give it a go. So glad I did!
1.5kg red capsicums, quartered, seeds and pith removed
1 spanish onion, peeled and quartered
6-8 cloves garlic, skin on
1Lt vegetable stock
natural yoghurt, to serve
chives, finely chopped, to serve
salt and pepper
olive oil
Step 2 - Place capsicum, onion and garlic cloves in a large baking tray. Season well with salt and pepper and drizzle with olive oil. Roast in oven for 45 minutes.
Step 3 - Squeeze garlic from skin then place veggies in a large sauce pan with stock. Bring to boil over high heat then reduce heat to low and simmer for 5-10 minutes. Remove from stove top and set aside to cool slightly.
Step 4 - Blend soup with a stick mixer or in a blender. Taste for seasoning and adjust if necessary. Return to stove top over medium-low heat and simmer for a further 3-5 minutes until soup has thickened.
Step 5 - To serve, ladle a generous amount of soup into a bowl and top with a dollop of natural yoghurt and a sprinkling of chives.
Notes:
Up to 750g of red capsicums can be replaced with yellow and/or orange capsicums.
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