Capsicum Soup With Feta And Pesto Toast

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 crushed garlic cloves
• 2 teaspoons mild paprika
• 1 teaspoon minced chili
• 2 (400 g) cans chopped tomatoes
• 2 large red capsicums, chargrilled and skin removed
• 2 cups vegetable stock
• 2 teaspoons brown sugar
• 2 teaspoons red wine vinegar
• 50 g feta cheese, crumbled
• 4 slices sourdough bread, toasted
• 2 tablespoons basil pesto

Recipe

• 1 heat oil in a large saucepan and saute onion until soft.
• 2 add onion, chilli and paprika, cook 1 minute until fragrant.
• 3 add tomatoes and capsicums, and stock, stir to combine. bring to the boil and simmer 5 minutes.
• 4 add sugar and vinegar and remove from heat. cool slightly.
• 5 blend or process in batches until smooth. transfer to a bowl and cover and refrigerate until cold.
• 6 to serve, spread toast with pesto and serve with soup topped with feta cheese.