Roasted capsicum soup

Method:

Roast capsicums under the grill or on the BBQ, rotating until skins are blackened and wrinkled all over. Place in a large bowl, cover with a plate, and let steam for 15 minutes. Skin peppers and chop.

Meanwhile, heat oil in a large pot over medium heat and sauté onions and garlic until onion is translucent. Add potatoes and fry for 1 minute. Add capsicums and stock and bring to boil. Reduce heat and simmer for 15 minutes, or until potatoes are soft.

Blend soup with a hand blender until smooth, then season to taste. Before serving, stir in soy milk.

Ingredients:

• 5 red capsicums
• 2 Tbsp olive oil
• 1 large onion
• 2 garlic cloves, chopped
• 2 potatoes, peeled and chopped
• 5 C vegetable stock
• 1 tsp oregano
• Salt and pepper, to taste
• 1/4 C soy milk