Nigella’s Roasted Tomato and Red Capsicum Soup

Name: Nigella’s Roasted Tomato and Red Capsicum Soup
Ingredients: 700 grams local truss tomatoes (left to ripen to a deep red colour in a warm sunny spot and then halved or quartered depending on the size); 1 large brown onion, cut into chunky pieces; 2 red capsicum (de-seeded and cut into chunky pieces); 6 cloves garlic (left whole in skins); olive oil (a generous drizzle); sea salt; black pepper; 1/2 litre vegetable stock or chicken stock; Worcestershire sauce (a few dashes, for that perfect taste); Tabasco – or a small fresh chili (a few dashes, to taste)

www.amalocal.com.au

Full Recipe in Details Full of fresh vegetables. Serve this with a warm crusty Sourdough or Ciabatta loaf, and add a drizzle of basil infused olive oil or even

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Ingredients

700 grams local truss tomatoes (left to ripen to a deep red colour in a warm sunny spot and then halved or quartered depending on the size)
1 large brown onion, cut into chunky pieces
2 red capsicum (de-seeded and cut into chunky pieces)
6 cloves garlic (left whole in skins)
olive oil (a generous drizzle)
sea salt
black pepper
1/2 litre vegetable stock or chicken stock
Worcestershire sauce (a few dashes, for that perfect taste)
Tabasco – or a small fresh chili (a few dashes, to taste)