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roasted red capsicum and tomato soup Dinner,

  • Prep time : 10 minutes
  • Cooking time : 60 minutes
  • Serving : 4 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Vegan,Vegetarian,
  • 80
  • 4.2
  • 9.2
  • 8.02
  • 2.03
  • 0.3
  • 4.2
  • 532
  • 2 red capsicums, halved and seeded
  • 1 teaspoon of olive oil
  • 1 large onion, finely sliced
  • 2 clove garlic, crushed
  • 1 tablespoon tomato paste
  • 750 gram ripe tomatoes, roughly chopped
  • 2 cup vegetable stock (made with powdered stock or cubes)
  • 1 teaspoon artificial sweetener
  • 1 handful basil, torn
  • Preheat oven to 180°C.
  • Place capsicums in a shallow baking dish, skin side up and spray with olive oil. Roast for 25 minutes or until softened.
  • Remove from oven, cover with foil, and allow to cool slightly.
  • Peel off and discard skin and roughly chop flesh.
  • Spray a large saucepan with oil and place on medium heat.
  • Add onion and sauté until soft.
  • Add garlic and tomato paste and cook for 2 minutes, stirring constantly.
  • Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
  • Allow to cool slightly, then puree using blender or hand held processor. Season to taste.
  • For a sweeter soup, add Equal.
  • Reheat soup and serve sprinkled with basil.

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