Roast Capsicum, Tomato and Cumin Soup

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)