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Roasted Capsicum And Tomato Soup
Roasted Capsicum And Tomato Soup

Before you jump to Roasted Capsicum And Tomato Soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Walk up the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. This isn’t as effortless to do if you work on a very high floor but if you work on a lower floor, making use of the stairs is a great way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the remainder of the way. Most people will choose to be sluggish and take an elevator instead of opting for exercise on the stairs. Even just a sole flight of stairs, when travelled up or down a few times a day–can be a great boost to your system.

There are many things you can pursue to become healthy. Extensive gym visits and narrowly defined diets are not always the solution. Little things, when done every single day, can do a lot to make it easier to get healthy and lose pounds. Being smart when you choose your food and routines is where it begins. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only signal of your healthfulness. You need to help to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to roasted capsicum and tomato soup recipe. To make roasted capsicum and tomato soup you need 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Roasted Capsicum And Tomato Soup:
  1. Use 3 red capsicums halved and deseeded
  2. You need 1 onion unpeeled and halved
  3. Prepare 4 large tomatoes
  4. Get 4 cloves garlic unpeeled
  5. Get 350 ml Vegetable stock
  6. Get 1 tbsp tomato purée salt and black pepper
  7. Use 2 tbsp fresh coriander chopped
Instructions to make Roasted Capsicum And Tomato Soup:
  1. Preheat the oven to 200c place the capsicum and onion on a baking sheet cut side down and add the whole tomatoes and garlic Cook in the oven for 30 minutes or until tender and well browned
  2. Leave the vegetables and garlic to cool for 10 minutes then peel them Place the vegetables and garlic in a food processor with half the stock and blend until smooth Alternatively use a hand blender
  3. Return to the pan add the remaining stock and the tomato purée then bring to the boil Season to taste and garnish with coriander just before serving

Core and halve the tomatoes then place in a large roasting tray along with the capsicum, onion, pumpkin and garlic. Drizzle over the oil and season generously. Tomato and bell pepper soups taunted me most since they contain my very favorite flavors. It just didn't seem fair that my favorite ingredients grew during the hottest season of the year. Now that it is finally cool enough to turn on the oven and the stove, I decided to capture those flavors in a giant.

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