This yummy soup will satisfy your taste buds! It has a little kick to it due to the chili. Serve with some toasted bread or croutons.
makes: 4 servings
prep time: 5 min
cook time: 15 min
total time: 20 min
- 2 large capsicums (red bell pepper / paprika)
- 1 large can (400g) crushed or peeled tomatoes
- 1 can (170g) tomato paste
- 1 cup (240ml) of water, or add half coconut milk / half water for creamier soup
- 1 can (400ml) full fat coconut milk
- 5g fresh (or dried) dill, minced
- 5g fresh (or dried) basil, minced
- 2 garlic cloves, minced
- 1 red chili, seeded and minced (or substitute for chili flakes)
- 1 tbsp balsamic vinegar
- 2 tbsp sweetener of choice (coconut sugar, stevia, maple syrup, coconut nectar)
- Optional: 2 tbsp nutritional yeast
Roast the capsicum in a 260 degree Celcius oven or over an open flame on a gas stovetop (like I did) until tender and charred on all sides, about 10-15 minutes in the oven or 5 min over an open flame. Then wrap in foil to steam for a few minutes.
In the meantime, add all other ingredients to a large pot and bring to simmer. Then unwrap the capsicum, remove the seeds and stems, and add to the soup.
Cook for about 10 minutes to deepen the flavour.
Puree with a blender or immersion. Serve immediately or save it in the fridge for 5 days or freezer for 1 month.
Based on a recipe by Minimalist Baker.