Roasted capsicum, pumpkin and tomato soup
- 6 ripe tomatoes
- ¼ large pumpkin
- ½ large butternut squash
- 2 large red capsicums
- 2 onions, peeled and chopped
- 1 ½ cups water
- 2 teaspoons paprika
- 400g can tomatoes, crushed
- 1 tablespoon tomato paste
- salt and pepper to taste
- 4 tablespoons light sour cream, to serve
1 Roast all of the veges apart from the onions, with their skins on. Take out of the oven and let cool. Skin all the veges and dice roughly.
2 In a large saucepan, cook the onions until they begin caramelising. Add 1 cup of water and the paprika and once simmering, add the roasted veges (keep on all the charcoal coloured bits for a great flavour).
3 Stir in the crushed tomatoes, tomato paste and add another 1/2 cup water. Heat through and allow to simmer for 1 hour until it turns a deep golden red. Add salt and pepper to taste and serve, or purée for a smoother texture. Add a dollop of light sour cream.
Hannah Stone, Rotorua
Nutrition Info (per serve)
Total fat 1.9g
–Saturated fat 0.9g
Dietary fibre 6.2g
Add 1 tablespoon of peanut butter when simmering to add a nutty taste.
Or use 1/2 can of light coconut milk and a little chilli to create a Thai soup.
Hannah says: "This soup can either be made as a thick soup or a tagine, depending on whether it is blended and how much water is added. A stick blender will come in handy with this recipe for a smooth soup."
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