Today has been less then warm; in fact it’s felt just like a brisk winter’s day. At quarter to 6 this morning when I woke up, it was as dark as night and pouring down rain! Yuck!
So it was the perfect day for this to arrive in the mail –
1 cup Campbell’s chicken stock (I use veggie stock)
Preheat griller. Lightly oil a baking tray. Bring a pot of water to the boil
Cut each red capsicum into quarters and dessed. Please on the oiled baking tray and place under the griller until the skins start to wrinkle (10 – 15mins). Turn them over and roast for 5 more minutes. Chop into chunks and set aside
To remove tomato skins, dip into the pot of boiling water for 30 – 40 seconds. Remove from the water and dip into cold water. The skins will slip off easily. Chop into chunks and set aside.
Heat the olive oil over medium heat in saucepan. Add the onions and sauté until golden (3 – 5 minutes). Place the capsicum, tomatoes, onions and salt in food processor and blend to a smooth consistency. Pass through a sieve. Pour the strained soup into a saucepan. Add the chicken stock and bring to the boil. Lower heat and simmer for 5 minutes.
Recipe from Advanced and wellness and behavioural centre
I served the soup with garlic bread and also added a little bit of pepper and garlic to the soup while it was simmering. It tasted great but I’ll warn you, it’s not like eating canned soup, not as salty or rich in flavor but very good for you!