A wholesome winter recipe in collaboration with @recipebrooke. A tray of roasted red veg, blended until silky smooth. Sweet capsicum, slow-roasted garlic, and miso for depth. Finished with spring onions and a little heat.
Serve with homemade soft, fluffy brown bread using Lucy's Gluten Free The Brown One Bread Mix.
Ingredients:
- 800g tomatoes
- 4 red capsicums, halved and deseeded
- 1 bunch spring onions (whites for soup, greens to garnish)
- 1 whole garlic bulb, top sliced
- 3 tbsp olive oil
- A good sprinkling of togarashi (plus extra to finish)
- 2 tbsp (40g) white miso paste
- 500ml vegetable stock
- 85ml fresh cream (plus extra to serve)
- Salt and freshly cracked pepper
Instructions:
- Roast tomatoes, capsicum & garlic with olive oil, togarashi, salt and pepper at 200°C for 35 mins. Add spring onion whites for the final 5 mins.
- Squeeze garlic from skins. Add everything to a blender with miso, stock and cream.
- Blend until silky smooth.
- Bring to a gentle simmer. Taste and adjust seasoning.
- Serve with a swirl of cream, spring onion greens, extra togarashi and olive oil.
Serve alongside Lucy's Gluten Free Sunflower & Sesame Bread with Miso Butter
