Easy recipe Roasted Capsicum, Tomato Coriander Soup Recipe

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about two teaspoons olive oil (Recipes by ingridients olive oil) one onion, finely chopped about two garlic (Recipes by ingridients garlic) cloves, crushed one long red, chilli (Recipes by ingridients chilli) seeds removed, finely chopped about two x about four hundredg cans chopped tomatoes three roasted red capsicums (about three hundredg), peeled, roughly chopped (see note) about two cups (five hundredml) salt-reduced gluten-free vegetable stock one third cup (about eightyg) low-fat yoghurt Chopped, coriander (Recipes by ingridients coriander) to garnishStep one Heat oil in a large pan over medium heat. Roasted Capsicum, Tomato Coriander Soup Recipe. Cook onion, stirring occasionally, for about five minutes or until soft. Roasted Capsicum, Tomato Coriander Soup Recipe. Add garlic (Recipes by ingridients garlic) and, chilli (Recipes by ingridients chilli) and cook, stirring, for one minute. Add tomatoes and capsicum, and stir to combine. Add stock, then bring to the boil. Roasted Capsicum, Tomato Coriander Soup Recipe. Reduce heat to low and simmer for ten minutes or until the mixture reduces slightly. Set aside to cool a little, then blend, in batches, until smooth. Step about two Return soup to pan over medium heat until heated through. Roasted Capsicum, Tomato Coriander Soup Recipe. Season to taste with sea salt and freshly ground black pepper. Roasted Capsicum, Tomato Coriander Soup Recipe. Serve garnished with a dollop of low-fat yoghurt and chopped. coriander (Recipes by ingridients coriander) .