Roast Capsicum & Tomato Soup Recipe

Not your average tomato soup!

The addition of red capsicum gives a great boost to you immune system with its rich Vitamin C content.

Ingredients

• 1 x sachet Italian Style Tomato KicStart soup
• 200ml cold water
• ½ x small roasted red capsicum* with seeds removed
• 6 x cherry tomatoes, halved
• 1 small clove garlic
• 1 tbsp balsamic vinegar
• 1 tsp dried basil
• Black pepper to taste

* If you’re short on time and can’t roast your own fresh capsicum, you can buy pre-cooked roasted capsicum in jars at the supermarket (usually near the pickled vegetables). Just be sure to drain thoroughly to minimise excess oil.

Method

1. Preheat oven to 200°C.
2. Place the capsicum, tomatoes and garlic on a baking tray.
3. Drizzle with balsamic vinegar and sprinkle on the basil.
4. Bake for 25 to 30 mins then allow to cool.
5. Once cool slice the capsicum, tomatoes and garlic finely, or if you prefer a smooth soup, blend until smooth.
6. Add the water, KicStart soup powder and roasted vegetable mix to your shaker.
7. Secure the lid and shake vigorously until well mixed.
8. Pour the soup into a heat proof bowl and microwave gently until warm but not boiling, or heat heated over a medium heat on the stove top.
9. Add pepper to taste, and enjoy!