Preheat oven to 180°C (350°F).
Place capsicums in a shallow baking dish skin-side up and drizzle with half the oil. Roast for 25 minutes, or until softened. Remove from oven, then cover with foil and allow to cool slightly. Peel off and discard skin and roughly chop flesh.
Heat remaining oil in a large saucepan over medium heat. Add onion and saute until soft. Add garlic and tomato paste and cook for 2 minutes, stirring constantly. Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
Allow to cool slightly, then puree using a blender or hand-held processor. Season to taste. For a sweeter soup add Equal.
Reheat soup and serve sprinkled with basil.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||0|
|Healthy Fats & Oils||2|
|Total fat||9.7 g|
|- Saturated fat||1.5 g|
|Total carbohydrates||16.2 g|
|- Total sugars||14.6 g|