Ingredients (serves 4)

1 tablespoon olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
800g tin diced tomato
400g red capsicum, chopped
300ml salt-reduced vegetable stock
80g low fat feta cheese, crumbled
1 cup Italian parsley, finely chopped
2 bay leaves
Pepper

Method

Step1: Preheat oven to 220C.

Step 2: Slice capsicum into large strips. Place on a roasting tray, drizzle with half the olive oil and toss to coat. Roast in the oven for approximately 25 minutes.

Step 3: Heat the remaining olive oil in a frypan over medium heat and sauté onion until soft.

Step 4: Add tomatoes, stock, capsicum and garlic to pan. Season with pepper.

Step 5: Bring to the boil then reduce heat to simmer and cook for 5 minutes.

Step 6: Remove mixture from stove and leave to cool slightly before blending in food processor until smooth.

Step 7: Divide amongst serving bowls and garnish with feta and parsley.

Time Saving Tip

You can substitute the roasted capsicum for 400g jar chargrilled capsicum! This soup also reheats well for lunch the next day.

Nutritional Guide - Per Serve
Energy: 708kJ
Protein: 10g
Fat: 8.2g
Carbohydrates: 11g
Dietry Fibre: 5g