Cookbook

22
Roasted Tomato &
Capsicum Soup with
Salsa Verde
1 Prep 10 minutes / Cook 55 minutes
2 Makes 1L / Serves 4
6 Roma tomatoes, halved lengthwise
1 red capsicum, seeds removed, thickly sliced
1 brown onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
500ml (2 cups) vegetable stock, at room temperature
2 teaspoons tomato paste
50g (¼ cup) fresh basil leaves, plus extra to garnish
Salt and freshly ground black pepper, to taste
Salsa verde, to serve
1. Preheat oven to 200°C no fan (180°C fan-forced). Line a large
baking tray with non-stick baking paper.
2. Place tomatoes, capsicum, onion and garlic onto tray. Drizzle
with olive oil and season with salt and pepper. Toss lightly
to coat. Roast for 40 – 45 minutes, or until golden brown and
softened. Set aside to cool for 5 minutes.
3. Using tongs, transfer roasted vegetables into blender jug. Add
stock and tomato paste and secure lid.
3 SOUP until program finishes.
4. Add basil, season to taste with salt and pepper and secure lid.
4 PUREE 30 seconds.
Serve: divide soup among serving bowls, drizzle salsa verde
over soup and garnish with basil leaves.
Tip: we have used shelf stable UHT stocks in our soup recipes.
If using fresh stock, stock must be heated to boiling point for
1 – 2 minutes, and then allowed to cool until there is no visible
steam before blending.
Salsa Verde
1 Prep 10 minutes
2 Makes 1½ cups
7 drained anchovy fillets
35g (1½ cups) firmly packed fresh flat leaf parsley
2 tablespoons drained baby capers
2 tablespoons fresh lemon juice
100ml olive oil
1. Place anchovy fillets, parsley, capers, lemon juice and oil into
the blender jug and secure lid.
4 CHOP 30 – 40 seconds or until combined.
Storage: transfer to a clean, airtight container. Store in the
fridge for up to 3 days.
Tip: serve on soups or serve with grilled or pan-fried meats,
poultry or seafood or roasted vegetables. Mix some salsa verde
with lemon juice or mayonnaise as a dressing for potato salad.