SOUP SEASON
ROASTED TOMATO & CAPSICUM SOUP WITH FETA
SERVES 4-6
1kg roma tomatoes, scored with a cross on the top
2 red capsicums (about 450g total), seeds removed, halved lengthwise
1 red onion, halved
1 tsp smoked paprika
1 tsp fennel seeds, crushed
2 tbs extra virgin olive oil, plus 1 tsp extra
6 cups (1.5L) good-quality vegetable stock
1 bunch (250g) cherry truss tomatoes
200g firm Greek feta, drained
1/4 bunch oregano, leaves picked, to serve
Preheat oven to 220°C. Grease a large baking tray and line with baking paper.
Half-fill a large saucepan with water and place over high heat. Bring to the boil and blanch tomatoes for 30 seconds-1 minute until scored skin begins to fold back. Transfer tomatoes to a bowl of iced water and, working quickly, peel skin and remove core. Discard skin and arrange tomatoes on prepared tray with capsicum, onion, paprika and fennel seeds. Season to taste, drizzle with 1 tbs olive oil and toss to combine. Roast for 40-50 minutes until vegetables start to caramelise.
