Quick & Easy

Red capsicum soup

Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.



1.Cook capsicum, skin side up, under hot grill until skin blisters; peel away skin. Chop capsicum.
2.Heat oil in a large saucepan; cook onion and capsicum, until onion is soft. Stir in stock, juice and water. Bring to boil; simmer, covered, about 20 minutes, or until capsicum is soft.
3.Blend or process mixture until smooth; return to pan. Stir in sugar; stir until heated through. Serve soup drizzled with yoghurt and sprinkled with chives.

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