Roast Capsicum Soup

My love affair with soup continues as the winter trajectory is upon us. This winter soup is splendid, and despite the fact that the tomatoes in this recipe out-number the capsicums threefold, the capsicum flavour is the true essence of this recipe, and is most certainly the stand out ingredient. Serve with warm, crusty bread and even choose to spice it up with some chorizo sausage on the side, as we did, for a more guilty interpretation of this meal. As we continue to brave the Melbourne cold, I am sure there will be more soul nourishing soup ideas to come.

Ingredients & Preparation:

4-6 bullet chillies, chopped 6-8 garlic cloves, crushed

1 red onion, chopped

2 red capsicums, sliced

5 vine ripened tomatoes, quartered

2 x 400g tinned tomatoes (such as La Gina)

1 large carrot, grated

1 small bunch basil, chopped

8-10 parsley stocks, chopped

1 litre chicken stock or vegetable stock

Extra virgin olive oil

Sea Salt

Ground Black Pepper

Thickened cream or natural yogurt to serve

Parsley, chopped for garnish

Heat a large non-stick pan to medium heat. Meanwhile, preheat oven to 200 degrees Celsius. Add olive oil and the onion, garlic and chillies. Sauté for 1-2 minutes. Stir through vine ripened tomatoes and capsicum, ensuring they are well coated in the mixture. Place in a 200 degrees Celsius oven and roast for about 30 minutes.

Remove from oven and add all remaining ingredients. Simmer for at least an hour. Remove from heat and let the soup cool slightly. Purée the soup in a blender, adding more stock if the soup is too thick. Gently reheat the soup.

Spoon in to bowls, and garnish with cream or yogurt and a sprinkle of parsley. Simply divine.

Serves at least 6. Great left over the next day, or for a great winter starter at your next dinner party.

Bon Appetit!

Comfortable Carrot Soup

Home cooked soup is the ultimate in comfort food, especially in this cold and drizzly Melbourne weather. Nursing a nasty cold, I have found it therapeutic to prepare the soup and even more so eating it. I am hoping this remedies my cold, along with a lot of Vitamin C. Served with warm, crusty bread, the soup really becomes a meal. I have looked to perfect this soup, and on my third go, I think I have finally got there!

Ingredients & Preparation:

50-80g unsalted butter

1 large onion, chopped

6-8 garlic cloves

700g organic carrots, peeled and grated (about 4 very large carrots)

1.5L chicken stock

1 tbsp chopped parsley stalks

Chopped parsley leaves to garnish

Juice of 1 large orange

150ml thickened cream to serve

Heat butter in a pan over medium heat. Add onion and garlic, stirring for 2-3 minutes until opaque. Add grated carrot and stir well, ensuring all ingredients are coated in the butter. Pour 1 litre (4 cups) of chicken stock over the carrots. Add parsley stalks. Reduce heat, stir frequently, and simmer on low for 1 hour.

Remove pot from heat. Allow mixture to cool slightly. Then, blend soup in a food processor or blender, until silky smooth. Add additional stock if too thick, and stir through. Add orange juice and season with ground black pepper and sea salt. Gently reheat the soup.

Once the soup has reheated, spoon into bowls and garnish with cream and parsley. Enjoy this hearty and comfortable meal!

Bon Appetit!