Roasted Red Capsicum Soup

Thanks to Rilka Warbanoff and Foodland.

Serves 8

INGREDIENTS

4 roasted capsicums

1 large brown onion chopped

2 tins diced tomatoes

1 litres chicken stock

1 Tbps paprika

Olive Oil

Salt

Pepper

1 Chilli chopped

Method

Preheat oven to 200°C. Roast the Capsicums whole either on the BBQ or in a hot oven until they are blistered and all the skin is blackened.

Set-aside until cool enough to handle. Remove skins from capsicum and roughly chop.

In a large pot add a little olive oil place the onion sauté add the capsicums chili paprika tomatoes and combine add the stock and bring to a boil stirring occasionally, over medium-high heat. Reduce heat to medium-low and simmer for 15 minutes or until heated through.

Using a stick blender puree season and then serve