• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 6 red capsicums
  • 6 yellow capsicums
  • 6 green capsicums
  • 2 onions, diced
  • 2 litres vegetable stock
  • Sea salt and freshly grated black pepper
  • Cilantro to garnish


  1. Preheat the oven to 150°C.
  2. Halve and core the capsicums.
  3. Place them skin side up on a foil-lined baking tray.
  4. Roast in the oven for 15 to 20 minutes or until the capsicums have collapsed and the skin has wrinkled.
  5. Cool and remove the skin.
  6. Sauté the onion in a little water until softened.
  7. Blend the capsicums according to their colour separately with one-third of the stock and one-third of the sautéed onions until smooth.
  8. Season well and set aside.
  9. To serve, reheat all the three soups separately and using three ladles, pour the soups into a bowl simultaneously, garnish and serve immediately.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *