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Tomato and capsicum soup
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Prep Time:
20 minutes
Cook Time:
34 minutes
Total Time:
54 minutes
Get creative with your farmers' market haul!
Ingredients:
  • 18.20 gm olive oil
  • 2 garlic cloves, crushed
  • 1 medium red capsicum, finely chopped
  • 250g potato
  • 500g tomato
  • 44.40 gm no-added-salt tomato paste
  • 1L (4 cups) chicken style liquid stock
  • Garlic bread, to serve (see related recipe)
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Sauté onion, garlic, and capsicum, stirring occasionally, until onion softens, about 4 to 5 minutes. Add potato, tomato, and tomato paste, and cook for 5 more minutes, stirring occasionally, until tomatoes are softened.
  • Pour in the flavorful stock, cover the pot, and bring it to a boil. Lower the heat to a gentle simmer and cook for 15 to 20 minutes, stirring occasionally, until the potato is tender.
  • Take the mixture off the heat and let it cool for 5 minutes. Blend in batches until smooth. Transfer back to the pan over low heat. Cook for 3 to 4 minutes until warmed. Season with salt and pepper. Serve with garlic bread.

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