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