Roasted Capsicum Soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 500g sebago potatoes, peeled, chopped
• 270g jar chargrilled capsicum, drained, chopped
• 4 medium tomatoes, chopped
• 3 cups chicken 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 capsicum, tomato and potato. Cook, stirring, for 5 minutes.
2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
3. Add coriander. Blend, in batches, until smooth. Serve.

Notes

• 
  You could replace chicken stock with beef, vegetable or salt-reduced stock.
  Serve soup topped with fresh herbs, chilli flakes, pure cream, sour cream, croutons or cooked chopped bacon.
  Serve soup with crusty bread, bread rolls or pappadums.
  To blend soup, use a stick blender, jug blender or food processor.