Roasted Capsicum & Chilli Soup
Be seduced by the sweetness of roasted capsicum welcoming the warm sensations of chilli in our delicious Roasted Capsicum and Chilli Soup. Make sure you make enough of this gorgeous soup for a second serve.
PREP TIME: 10 minutes
COOK TIME: Overnight – 1.5 hours
3 – 4 large red capsicums
1 small sweet potato, cubed
1 small cauliflower, in florets
1 spanish onion, diced
3 large cloves of garlic
2 large chillies
½ cup raw cashews
2 tsp of Wild for Life Spicy Earth spice blend
2 tbsp coconut oil
Himalayan crystal salt & cracked black pepper
Activated Tamari Seeds
2 tbsp black & white sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tsp Tamari
To make Activated Tamari Seeds – soak all seeds in filtered water and pinch of Himalayan crystal salt for 6 hours. Drain well.
Add Tamari to seeds and dry in oven at 120c for an hour.
Alternatively, toss Tamari through inactivated dry seeds and roast in oven 120c for 15mins.
Cut capsicum in quarters and remove seeds. Place in baking tray with a tablespoon of coconut oil drizzled all over.
Roast on 200°c for 30mins or until skin starts to slightly blister.
In the last 15 minutes of roasting, throw in 3 unpeeled cloves of garlic and the whole chillies.
In a large saucepan add remaining tablespoon of coconut oil and Spicy Earth together with the onion, sweet potato and cauliflower. Sauté on medium heat for 5 minutes.
Add filtered water to just cover the vegetables and allow to simmer on the stove top for 30-40minutes, or until veggies are soft.
Once capsicums, whole chillies and garlic are roasted, peel the garlic and pop all into the blender.
Add the vegetables and liquid into the blender. Drop in the raw cashews, season well with salt and pepper – blend away.
Sprinkled with activated Tamari seeds.
Enjoy me at home
Spicy Earth is our feisty aromatic spice blend.
Packed full of flavour with only mild heat, Spicy Earth contains only organic spices to nourish the soul. See why cafes around Australia have jumped onto our hand crafted blend of cumin, paprika with a dash of cayenne, as an accompaniment to their breakfast menu – it’s perfect on eggs! It’s aroma alone has our mouths salivating.