Preparation time is 15minutes
Cook time is 55minutes
Total time is 1hours 10minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 whole garlic bulb
- 2 brown onions, unpeeled, halved
- 2 large red capsicums, quartered, seeded
- 2tablespoons extra virgin olive oil
- 800grams no-added-salt diced tomatoes
- 2 cups salt-reduced vegetable stock
- 60grams Danish-style feta, crumbled into large pieces
- 1/3 cup basil pesto
- 1/4 cup walnuts, toasted, roughly chopped
- 1/4 bunch basil, leaves picked
Description
Warm up with a tasty bowl of roasted capsicum, basil pesto and feta soup. This vibrant meat-free dish ticks all the boxes: it's comforting, hearty and flavoursome.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Cut top of garlic bulb to expose cloves. Place garlic (cut-side up), onion and capsicum on prepared tray. Drizzle with oil. Bake for 40 minutes, or until vegetables are tender.
Step 2 of 3
Peel skin from onion and capsicum and discard. Squeeze garlic from skins. Place onion, garlic and capsicum in a large saucepan. Add tomato and stock. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 5 minutes or until hot. Remove from heat. Using a stick blender, blend mixture until smooth. Return to medium heat. Simmer, stirring occasionally for 5 minutes, or until slightly thickened.
Step 3 of 3
Ladle soup among bowls. Top with feta, pesto, walnuts and basil leaves. Season and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.