Roasted capsicum soup

Slurp your way into winter with this delicious Roasted capsicum soup.

The ingredient of Roasted capsicum soup

1. 1 tablespoon olive oil
2. 1 large brown onion, chopped
3. 2 garlic cloves, crushed
4. 500g sebago potatoes, peeled, chopped
5. 270g jar chargrilled capsicum, drained, chopped
6. 4 medium tomatoes, chopped
7. 3 cups Massel chicken style liquid stock (see note)
8. 1/4 cup fresh coriander leaves

The instruction how to make Roasted capsicum soup

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add capsicum, tomato and potato. Cook, stirring, for 5 minutes.
2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
3. Add coriander. Blend, in batches, until smooth. Serve.

Nutritions of Roasted capsicum soup

calories: 208.647 calories
fatContent: 8 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 24 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 7 grams protein
cholesterolContent:
sodiumContent: 930.53 milligrams sodium