Leek, capsicum and tomato soup
- Ready In: 40 minutes
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Serves: 6
This is a delicious, easy soup to make at home. If you are on a low salt diet, use water instead of the stock or cook up a batch of your own home-made stock without any salt. You can puree it or simply serve it with chopped bits in it - either way, it's divine.
For gluten free diets: if you are using a commercial stock or stock powder, please check list of ingredients to check there is no starch thickener or maltodextrin.
Ingredients
- 2 tablespoons oil
- 2 leeks (1 kg), trimmed and sliced
- 1 clove garlic, crushed
- 3 red capsicums (1 kg), inner membranes and seeds removed, chopped
- 4 tomatoes (750 g), chopped
- 2 cups water, extra
- 4 cups vegetable or chicken stock, or water
- Black pepper
- TO SERVE:
- Thick Greek yoghurt
- Flat-leafed parsley, chopped
Nutrition per serve
Including one tablespoon of yoghurt: 460 kJ (109 Cal), 7 g fat (including less than 1 g saturated fat), 7 g carbohydrate (including 7 g sugars), 4 g fibre and 15 mg sodium. Read our nutrition rating system.
Directions
1. Heat oil in large saucepan. Sauté leeks and garlic for 5 minutes. Add capsicum and tomatoes. Cook, stirring for a further 5 minutes.
2. Blend in stock, water and pepper. Bring to the boil. Reduce heat. Simmer for 15 to 20 minutes. Add more water if needed.
3. If you like a smooth soup, pour mixture into a food processor in batches to puree coarsely, or use a hand blender. Otherwise leave chopped and chunky.
4. Return mixture to saucepan. Reheat gently to boiling point. Serve topped with a dollop of yoghurt and parsley.
