Tag: Soup

Red Capsicum Soup

You will need:

  • 3 large raw red capsicums, diced
  • 3 roasted red capsicums, flesh diced
  • 3 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • (Optional) 1 tsp chilli paste
  • (Optional) pinch of cayenne pepper
  • 6 cups stock (chicken or vegetable)
  • 1 cup fresh orange juice
  • Finely grated rind of 1 orange*
  • Salt and freshly ground black pepper
  • (Optional) Fresh basil leaves
  • (Optional) ½ cup cream

*I recommend a   plane for this job.  It makes grating child’s play

Method:

  • In a large pot warm the olive oil over a low heat
  • Add the diced raw capsicums and sliced onions.  Cook gently for 15minutes, stirring occasionally
  • Add the diced roasted capsicums, optional chillies and cayenne pepper, and the stock.  Simmer, stirring occasionally, for about 25 minutes.
  • Stir in the orange juice and rind, scatter in the salt and ground black pepper, and simmer for another 5 minutes.
  • Puree the soup in batches in a food processor.  Do this carefully. Do not take the lid off the processor to see how it’s going.  Red capsicum soup makes a heck of a mess splashed around the kitchen and over you!  I know – I did that once!

To Serve

Add optional cream and stir through. Scatter optional torn basil leaves over each serving.  This soup is equally delicious as a hot or cold summer soup.

This soup freezes well so once you’ve had a bowl, stash suitable serving sizes into your freezer and you will have an easy lunch or very light dinner at hand.  Isn’t amazing how easy cooking for one can be?