Tenina.com's Roasted Capsicum Soup, de Jour



  1. 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.

  2. Place all ingredients except coriander/parsley into TM bowl and cook 6 min/100°C/speed 1.

  3. Blend 1 min/speed 10.

  4. Serve garnished with more EVOO, pink salt flakes and parsley or coriander leaves.

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