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Roast Capsicum Soup


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Ingredients

6 portion(s)

Soup

  • 2 --- green capsicum, Halved and Seeds removed
  • 1 --- large onion, Halved and Outer skin removed
  • 750 grams ripe tomatoes, Tops removed
  • 2 cloves garlic, Skin removed
  • 1 tablespoon olive oil
  • 1 tablespoon Tomatoe Paste
  • 1 tablespoon Vegetable stock paste, from EDC
  • 1/2 litre Boiling water
  • 6
    33min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Roast Vegetables
  1. Preheat the oven to 200°C.

    Place capsicum, tomatoes, onion and garlic onto greased oven trays and bake for 20minutes.

  2. Make Soup
  3. Place garlic, onion, oil and tomatoe paste into Closed lid and saute 2mins/100°C/speed 2.

  4. Add remaining roast vegetables and ingredients to Closed lid and cook 5min/100°C/speed 2.

  5. Blend for 1min/starting at speed four and finishing on speed 7. if consistency to chunky for liking, continue to blend until preffered consistency is reached.

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Accessories you need

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Tip

This recipe was derived from the CSIRO wellbeing diet cookbook.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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