I am pretty confident you will love this soup. It is so easy and packs a flavourful punch. It is also vibrant and pretty and how cute are the Soup Bread Bowls? They are not difficult to make, so go ahead and give them a whirl. You will feel pretty pleased with yourself!
Bring on winter, if this is the goodness we can expect? Are you with me?
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 4-6 capsicum/bell pepper red
- 1 brown onion red
- 3 cloves garlic
- 50 Grams Chicken Stock Powder Recipe
- 50 Grams coconut sugar
- black pepper Freshly cracked, to taste
- 2-3 Teaspoons smoked paprika
- 500 Grams water
- Extra Virgin Olive Oil (EVOO) to garnish BUY
- pink salt flakes to taste BUY
- Parsley to garnish
Preheat oven to 200°C and line a baking tray with paper.
Cut the capsicums/peppers into 1/4's and de-seed. Peel and roughly chop the onion and garlic. Place all onto the lined tray and drizzle with EVOO and season. Roast approximately 25-35 minutes until well cooked and skins are blackened.
Place all contents of the tray into the Thermomix bowl and chop 2 sec/speed 5.
Add remaining ingredients and cook 20 min/100C/Reverse/speed 1.
Spoon into Bread Soup bowls or normal bowls and serve garnished with parsley and a drizzle of EVOO.