Roasted Sweet Pointed Capsicum & Tomato Soup
375g Truss tomatoes, cut into wedges
4 Sweet pointed capsicums , chopped
4 tbs olive oil
2 onions, finely chopped
2 cloves of garlic, finely chopped
2 tbs olive oil
1L vegetable stock
15g basil, finely chopped
100g pitted kalamata olives, finely chopped
½ chilly, deseeded and finely chopped
4 sprigs of flat-leaf parsley, roughly chopped
2 tbs extra virgin olive oil
Preheat the oven to 200°C.
Put the Truss tomato, Sweet pointed capsicum and carrot on a baking tray, drizzle with a little olive oil and season with salt and pepper. Then roast the vegetables in the oven for approximately 20 minutes, turning occasionally.
Soften the onion and garlic in a little olive oil in a large saucepan.
Add the roasted vegetables to the pan and then pour in the stock. Bring to the boil and simmer gently for a few minutes. Remove from the heat, add the basil and then purée the mixture into a smooth soup.
Mix together the olives, chilly and flat-leaf parsley in a little olive oil.
Transfer the soup to bowls and garnish with the olive mixture.
Tip: serve with toasted wholemeal pita bread.