Prepare capsicum and onion by placing onto a lined baking sheet and drizzling with EVOO. Roast in a hot oven (200°C) for approximately 45 minutes until skins are blackened and flesh is soft. Keep all the juices and use in the soup.
Place all ingredients except coriander/parsley into TM bowl and cook 6 min/100°C/speed 1.
Blend 1 min/speed 10.
Serve garnished with more EVOO, pink salt flakes and parsley or coriander leaves.