Roast capsicum soup with goat's cheese
( SERVES 4 )
- Preheat oven to 200C. Line a baking dish with paper.
- Bake the peppers for 30 minutes until lightly blackened and skin has come away from the flesh. Remove and cool enough to remove skin and seeds. Chop roughly.
- In a large pot, warm the oil. Add the onion and garlic, cooking for 2 or 3 minutes to soften. Add the paprika, stirring through. Add the tomatoes, peppers, stock and chilli flakes. Bring to a simmer for 20 minutes. Blend until smooth. Season with salt and freshly ground pepper.
- Serve hot or cold with a crumble of goat's feta, a few watercress leaves and crusty bread.