Phil was actually feeling like a hearty meat soup, but as I don't love to cook meat much, I just bought him a scotch fillet for him to cook himself and proceded to cook the soup for both of us.
Yes steak, soup and crusty bread for husband. Soup and crusty bread for wife. (spoil him much?)
Anyway, its the first time I've tried this recipe and its awesome! It's dairy free to but still has that creamy taste. (thanks sebago potatoes!)
Roasted capsicum soup
Ingredients
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
500g sebago potatoes, peeled, chopped
270g jar chargrilled capsicum, drained and chopped
4 medium tomatoes, chopped
3 cups of vegetable stock
1/4 cup fresh coriander leaves
Method:
1) Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion has softened. Add tomato, capsicum and potato. Cook, stirring, for 5 minutes.
2) Add stock. Season with pepper. Cover. Bring to boil. Reduce heat to medium-low. Simmer for 15-20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
3) Add coriander. Blend, in batches, until smooth. Serve.
(Note, I didn't blend in batches, I just used a stick blender and wizzed it in the big pot. I also didn't chop up the capsicum.. since we were going to wizz it all later on anyway.)
Oh and it is so delish! (This post should really be on my food blog.. which I have also been very tardy with!)
I didn't think of posting this soup recipe on here till I was half way through my bowl, so you'll have to excuse the messy bowl and half eaten bread...) :)
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