Soups

ROASTED TOMATO & CAPSICUM SOUP WITH SALSA VERDE

Prep Time: 15 minutes

Cooking Time: 55 minutes

Serves 4

Ingredients

6 (550g) Roma tomatoes, halved

1 red capsicum (315g), seeds removed, thickly sliced

1 onion, cut into wedges

3 cloves garlic

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste 3 drained anchovy fillets

½cup (15g) firmly packed fresh flat-leaf parsley 1 tablespoon drained baby capers

1 tablespoon fresh lemon juice

2 ½ tablespoons olive oil

2 cups (500ml) vegetable stock, at room temperature

2 teaspoons tomato paste

¼cup (15g) fresh basil leaves

Method

1.Preheat oven to 200°C no fan (180°C with fan). Line a large baking tray with non-stick baking paper.

2.Place tomatoes, capsicum, onion and garlic onto prepared tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 40–45 minutes, or until golden brown and softened.

Set aside to cool for 5 minutes.

3.Meanwhile place anchovy fillets, parsley, capers, lemon juice and oil into blender jug and secure lid. Dial to CHOP.

Process for 30–40 seconds or until combined. Transfer to a bowl and set aside. Rinse and clean blender jug.

4.Using tongs transfer roasted vegetables to blender jug. Add stock and tomato paste and secure lid. Press SOUP. Process for the entire program until smooth and hot.

5.Add basil. Season to taste with salt and pepper and secure lid. Dial to PUREE. Process for 30 seconds.

6.Divide soup among serving bowls. Drizzle salsa verde over soup. Serve.