Roast Capsicum Soup - by Sue Quinn

Ingredients

250 g (9 oz) drained roast capsicums (peppers) from a jar, plus 2 Tbs jar oil
1 onion
2 garlic cloves
5 basil leaves
Enough vegetable stock cubes or bouillon powder to make 400 ml (14 fl oz/ 1 1/2 cups) stock

Method

Boil 400 ml (14 fl oz/1 1/2 cups) water in the kettle.

Roughly chop the onion and garlic.

Heat the 2 tablespoons oil from the capsicum jar in the pan and gently fry the onion and garlic for 5 minutes. Meanwhile, roughly chop the capsicums and add to the pan. Stir.

Pour the boiling water into the pan and add the stock cube or bouillon powder. Stir. Season with salt and pepper.

Transfer to the blender, add the basil and blitz to the desired consistency. Add a little more boiling water or salt and pepper if needed.

Serve hot or chilled with bread and butter.

Credits: Images and recipes from Cook Fast Eat Well by Sue Quinn (Murdoch Books RRP $35).

Photo Credits: Images and recipes from Cook Fast Eat Well by Sue Quinn (Murdoch Books RRP $35).