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Abbrevations: tsp = teaspoon tbl = tablespoon
R4
CHAR-GRILLED CAPSICUM
AND GNOCCHI SOUP
Serves 8
4 red capsicum, quartered
2 yellow capsicum, quartered
1 cup water
2 tablespoons olive oil
1kg chicken tenderloins, diced
2 onions, chopped
4 garlic cloves, crushed
2 tablespoons paprika
2 teaspoons caraway seeds
3 teaspoons cracked black pepper
1
⁄4 cup tomato paste
8 cups chicken stock
500g pre-packaged gnocchi
Sour cream, for serving
Chopped parsley, for serving
1. Place capsicum quarters, skin-side up under
a hot grill until the skins blister. When cool
peel away the skin and discard. Process
capsicum flesh and water in a food processor
or blender until smooth.
2. Heat oil in a non-stick pan. Add chicken
pieces and cook over a medium heat until
golden browned. Place chicken into the
removable crockery bowl.
3. Add onion to the non-stick pan, cook over a
medium heat until soft. Stir in garlic, paprika,
caraway seeds, pepper and tomato paste,
cook for 1 minute. Add capsicum mixture and
stir until heated through.
4. Pour combined mixture and stock over chicken
in the removable crockery bowl. Cover with lid
and cook on Low 8-10 hours or High 4 hours.
5. Stir gnocchi into the soup 15-20 minutes
before end of cooking. Replace the lid and
continue cooking until gnocchi has risen to the
top of the soup.
6. Ladle soup into serving bowls and top each
serve with sour cream and parsley if desired.
Serve hot.
Soups continued