Ingredients
- 1 tablespoon olive oil, plus extra to drizzle
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 2 x 400g cans chopped tomatoes
- 2 red capsicums (400g total), roasted, peeled, chopped
- 300ml Massel vegetable liquid stock
- 80g soft goat's cheese
Method
- Step 1Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 1-2 minutes until softened. Add garlic, tomato, capsicum and stock. Season, bring to the boil, then reduce heat to medium-low and simmer for 5 minutes.
- Step 2Cool slightly, then blend in batches, in a food processor or blender until smooth (You can pass the soup through a sieve for an even smoother texture, if desired).
- Step 3Return the soup to the pan and reheat over medium-low heat. Pour soup into warmed bowls, sprinkle with soft goat’s cheese, drizzle with the extra olive oil, season, and serve.
- Vegetarian
Nutrition
707 kj
Energy
9g
Fat Total
4g
Saturated Fat
7g
Protein
374.15mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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