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Sweet capsicums and tomato purée make a beautiful red soup that is sophisticated yet simple to prepare. Swirled with yogurt and accompanied by hot pesto bread, it makes a splendid starter.
For a spicy version, add 1 deseeded and finely chopped fresh red chilli with the onion, or a dash of Tabasco or other chilli sauce with the final seasoning. * Tomato and carrot soup Use 700 g finely chopped carrots instead of the red capsicums. After the stock is added, cover the pan and simmer the carrots for 10 minutes or until they are tender. Finish as in the main recipe, omitting the sugar. * Add 500 g coarsely chopped leeks, white part only, and 4 sliced celery stalks with the onion instead of the red capsicums. Cook for about 15 minutes or until the leeks are softened before adding the stock. Purée the soup and finish as in the main recipe, omitting the sugar.
Red capsicums are an excellent source of vitamin C – weight for weight they contain more than twice as much vitamin C as oranges. They also provide good amounts of carotenoids and bioflavonoids – both anti-oxidants that help to protect against heart disease and cancer.
GI estimate high.