This soup’s so easy – simply raid the pantry, and you don’t even need to turn on the oven.
Ingredients
- 1 tablespoon olive oil
- 1 large brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 500g ripe tomatoes, coarsely chopped
- 500ml (2 cups) Massel vegetable liquid stock
- 1 x 425g btl Always Fresh roasted red capsicums, drained, coarsely chopped
- 1 x 410g can tomato puree
- Fresh basil leaves, to serve
- Olive oil, extra, to serve
- Bought hummus, to serve
- 2 Turkish bread rolls, split, toasted, cut into 3cm-thick slices
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the garlic, cumin and cayenne pepper and cook, stirring, for 1 minute.
- Step 2Add the tomato, stock, capsicum and tomato puree, and bring to the boil. Cook, stirring occasionally, for 8 minutes or until the tomato is tender.
- Step 3Pour the tomato mixture into the bowl of a food processor and process until smooth. Season with salt and pepper.
- Step 4Ladle the soup among serving bowls. Top with the basil and drizzle over the extra oil. Spread hummus over the Turkish toasts and serve with the soup.
- Vegetarian
Nutrition
1775 kj
Energy
21g
Fat Total
4g
Saturated Fat
10g
Fibre
13g
Protein
50g
Carbs (total)
All nutrition values are per serve
Notes
To freeze ahead: Set aside to cool at the end of step 3. Freeze in an airtight container for up to three months. Thaw in the fridge overnight. Reheat, stirring, in a large saucepan over medium heat.
Related Video
- Author: Heidi Flett
- Image credit: Chris Chen
- Publication: Australian Good Taste
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