Full of big, bold flavours, this roast spiced capsicum soup is wonderful and peppery tasting, with just a hint of chilli.
- 1 kg red capsicum, quartered, seeded
- 500 g tomatoes, halved, seeded
- 1 red onion, cut into wedges
- 3 cloves garlic, skin on
- 1 long red chilli, halved, seeded
- 1 tbsp olive oil
- 2 tsps smoked paprika
- 1 tsp dried oregano
- 8 cups salt-reduced chicken or vegetable stock
- ½ cup quinoa, rinsed
- ¼ cup no-fat natural yoghurt
- Coriander leaves, lime wedges, to serve
Preheat oven to hot, 200 C. Line a large oven tray with baking paper.
Arrange capsicum skin-side up on tray with tomatoes, onion, garlic and chilli. Drizzle with oil and season to taste. Bake 30 to 35 mins, until capsicum and tomatoes soften.
Peel capsicum, tomatoes, onion and garlic, discarding skins. Transfer to a large heavy-based saucepan with paprika and oregano. Stir over medium heat, 2 to 3 mins, until fragrant.
Add stock and quinoa to pan, then bring to boil on high. Reduce heat to medium. Simmer, uncovered, 10 to 15 mins.
Blend or process soup until smooth. Season to taste. Return to saucepan to reheat if required. Serve topped with a little yoghurt and coriander leaves. Accompany with lime wedges.
Photo: Bauer/Rob Shaw