I orignially posted this on my other blog – but thought it was a good recipe to store and share. It’s a perfect winter recipe, so with this sudden cold snap in spring (I left the house yesterday in my snow jacket!) it might be a good time to bring out the slow cooker and crusty bread!
This little number has been adapted from the CSIRO Total Well-being Diet book.
I simply threw everything in the slow cooker and walked away for a few hours. It turned out really nice though. It used almost a kilo of tomatoes, and only one red capsicum.
Once it had sat in the slow cooker for a few hours (three maybe?) I blended it with my stab-blender and added two basil leaves and some chili to give it an extra fresh kick of flavour. Feeling pretty proud that I grew both the basil and the chili – my thumbs are slowly growing greener (with the help of my mum!).
Tomato & Capsicum Soup
- 2 red capsicums
- 1 brown onion
- 1 tsp garlic
- 1 tbsp tomato paste
- 7 tomatoes (about 700 grams)
- 2 cups chicken stock
- basil leaves to serve
- Chop all the vegetables into chunks
- Toss them all into the slow cooker minus the basil leaves
- Leave to cook for three or four hours on high
- Blend with a stab blender until smooth
- Serve with basil leaves – Serves 4
Health: 137 calories per serve | 573 kilojoules per serve | 1 serve vegetables
Taste: 4/5 | Recipe adapted from CSIRO Total Well-Being Diet