Whether you've always loved to cook or you have chosen it up as a hobby throughout quarantine, we would see a guess that you're watching out for new recipes to try. After all, becoming creative in your kitchen is a superb and satisfying way to spend time.

We've gathered most the very most lovedand highest rated Roasted capsicum, tomato & coriander soup within our website. It is the best of the best!

We've rounded up the best recipes ever. They truly are our loved, commented and rated 5star recipes from our huge neighborhood, all in one area. The programs, mains, desserts and much are guaranteed delicious!

Ingredients

2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 long red chilli, seeds removed, finely chopped
2 x 400g cans chopped tomatoes
3 roasted red capsicums (about 300g), peeled, roughly chopped (see note)
2 cups (500ml) Massel vegetable liquid stock
1/3 cup (80g) low-fat yoghurt
Chopped coriander, to garnish

Method

Step 1 Heat oil in a large pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic and chilli, and cook, stirring, for 1 minute. Add tomatoes and capsicum, and stir to combine. Add stock, then bring to the boil. Reduce heat to low and simmer for 10 minutes or until the mixture reduces slightly. Set aside to cool a little, then blend, in batches, until smooth.
Step 2 Return soup to pan over medium heat until heated through. Season to taste with sea salt and freshly ground black pepper. Serve garnished with a dollop of low-fat yoghurt and chopped coriander.

Roasted capsicum, tomato & coriander soup

How to make Roasted capsicum, tomato & coriander soup

Ingredients

Method