Recipes Soups Roasted capsicum soup
Roasted capsicum soup

Roasted capsicum soup


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.


  • 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
Try plant-based!

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