A spicy, well balanced and tasty soup with a chilli kick!
Ingredients:
5 Red Capsicums
1Tbsp Olive oil
1 Onion chopped
2 cloves garlic crushed
1½ tsp cumin
2-3 long red chillies, seeds removed and finely chopped (If you make it the day before the chilli will increase it’s heat level)
600g tin chopped tomatoes
3 cups Chicken Stock or Vegetable Stock
To Serve: 3/4 cup thick Greek yoghurt mixed with 2 tsp honey and 1 tsp ground cumin
Method:
1. Pre-heat Fan Grill to 200°C Cut Capsicums in half and flatten with the palm of your hand, cutting the base if necessary. Fan grill approx. 15 minutes until the skin is charred. Place capsicums into a plastic bag for 5 minutes then peel retaining any juices. Don’t do this under a tap it is messy but the flavour is better if you don’t wash away the juices. Chop roughly.
2. Heat oil in large saucepan on low heat, cook onion about 5 minutes until soft. Add garlic, chilli and cumin and cook another 2 minutes being careful it doesn’t burn.
3. Add tomatoes, capsicums and stock. Bring to boil, reduce heat and simmer 15 minutes. Cool and puree.
I also put it through a sieve as the chilli skin wasn’t completely pureed. This is optional.
As noted above the chilli was definitely more prominent the next day and I added about 2 tsp sugar to cut that back a little. If you don’t want it too spicy then use 2 and cook on the same day. Don’t use the smaller, hotter chillies for this recipe.
Serve with a spoonful of spiced yoghurt. Serve so guests can add more if they desire.
(Recipe adapted from Miele)
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