Soups are easy both to make and reheat in a microwave oven. This one has a vibrant colour and taste.
3 red peppers
3 tomatoes, seeded and roughly chopped
1 medium onion, finely chopped
1150 ml (2 pints) chicken or vegetable stock
Salt and pepper
2 tbsps cornflour
3 tomatoes, seeded and roughly chopped
1 medium onion, finely chopped
1150 ml (2 pints) chicken or vegetable stock
Salt and pepper
2 tbsps cornflour
method
1. Cut peppers in half and remove seeds. Slice 4 thin strips and reserve. Chop remaining peppers roughly
2. Place the peppers, tomatoes and onion in a large bowl with the stock, salt and pepper. Stir in the cornflour. Cover loosely and cook on HIGH for 15 minutes, stirring frequently
3. Allow the soup to stand for 1 - 2 minutes and then puree in a food processor or blender.
4. Pour the soup into individual microproof bowls and top with reserved pepper strips. Reheat for 1 - 2 minutes before serving.
2. Place the peppers, tomatoes and onion in a large bowl with the stock, salt and pepper. Stir in the cornflour. Cover loosely and cook on HIGH for 15 minutes, stirring frequently
3. Allow the soup to stand for 1 - 2 minutes and then puree in a food processor or blender.
4. Pour the soup into individual microproof bowls and top with reserved pepper strips. Reheat for 1 - 2 minutes before serving.
serving amount
serves 4
rate this recipe
9.5
out of 10
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