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Roasted Bell Pepper (Capsicum) With Cilantro (Coriander) And Lime

Yields4 ServingsTotal Time45 mins

Bell peppers become beautifully sweet when roasted. A vibrant soup garnished with cilantro/coriander and lime.

capsicum

 4 Tbsp olive oil
 ½ onion, roughly chopped
 5 garlic cloves, roughly chopped
 1 tsp ground coriander
 Zest and juice of 1 lime
 5 red bell peppers (capsicum), seeds removed, roughly chopped
 3 cups vegetable stock
 Salt and pepper
To serve
 Handful of fresh coriander/cilantro
 Juice of 1 lime (1 quarter per serving)
1

Add the olive oil to a large saucepan or stock pot over a medium heat

2

Add the onion, garlic and ground coriander, stir as the onion softens for a couple of minutes

3

Add the lime juice and zest, bell peppers, stock, salt and pepper

4

Cover the pot and allow the soup to simmer for about 30 minutes. The bell peppers should be super soft

5

Use an immersion blender to blend the soup until super smooth

6

Taste the soup and add more seasoning as required

7

To serve: scatter each bowl of soup with a generous handful of fresh cilantro/coriander and a lime wedge so your guests can squeeze it over the soup at their leisure

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories203
% Daily Value *
Total Fat 14.1g19%
Total Carbohydrate 16.5g6%
Protein 3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.