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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
½ cup (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
¼ cup (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.
SOUPS