Tomato, capsicum and potato soup

I used the left over potatoes and sauce from the Pyreneese Chicken to make this soup. The soup was tasty enough that I would go through the effort of slowly cooking everything again if need be.

Ingredients

Method

  1. Combine the sauce with the water and heat
  2. Blend smooth
  3. Taste and season

Or to make from scratch

Ingredients

  • 2 tbsp thyme
  • 2 onions diced
  • 4 bay leaves
  • 4 garlic cloves
  • 4 red capsicums chopped into chunks
  • 6 large tomatoes roughly chopped
  • 1 kg Dutch creamy potatoes
  • 500 ml sherry
  • 1 tbsp sweet paprika

Method

  1. Combine the onion bay and garlic with some olive oil in a large heavy pan and cook over a medium high heat until the onion is soft but not coloured
  2. Add the capsicums, reduce the heat, cover and cook for 40 minutes, stirring occasionally to avoid the mixture sticking
  3. Add the tomatoes, cover and cook for a further 30 minutes, stirring occasionally
  4. Take the lid off and pour over the sherry and cook the alcohol out over 10 minutes
  5. Add 2L of water, add the potatoes and bring to the boil and cook for 30 minutes
  6. Take off the heat and blend smooth
  7. Taste and season
Advertisements
This entry was posted in Soups and broths and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Tomato, capsicum and potato soup

  1. Pingback: Tomato and Capsicum Sauce « Rhianna's Guide to Ethical Eating

  2. Pingback: Tomato and Capsicum Sauce | Rhi-Thinking Food

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s