Leek and Roast Capsicum Soup

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Leek and Roast Capsicum Soup

 

 

2 tablespoons (8 tsp) oil I

2 leeks, trimmed, washed and sliced

1 clove garlic, crushed

6 red capsicums (bell peppers), skin and seeds removed and chopped

4 tomatoes, chopped

4 cups vegetable -OR- chicken-style stock -OR- water

seasonings to taste

vegan sour cream, to serve

chopped herbs of choice, to serve

 

 

1. Heat oil in large saucepan. Saute leeks and garlic for 5 minutes.

Add capsicum and tomatoes. Cook, stirring for a further 5 minutes.

 

2. Blend in stock and seasonings. Bring to the boil. Reduce heat.

Simmer for 15 to 20 minutes.

 

3. Pour mixture into a food processor to roughly puree or use a hand

blender.

 

4. Return mixture to saucepan. Reheat gently to boiling point. Serve

topped with a dollop of vegan sour cream and herbs. Alternatively,

serve with GF croutons.

 

 

NOTE: To prepare croutons: cut crustless GF bread into small cubes and

bake in a moderate oven (180 C) (350 F) or fry in equal amounts of

vegan margarine and oil until golden and crisp. Drain on crumpled

kitchen paper.

 

 

Serves 4.