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RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2011 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the Stick Mixer by Russell Hobbs. All rights reserved. No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without
prior permission of the copyright owner.
Photography: Salton Australia - Designed in Australia.
For more recipes:
1. Chop the tomatoes and garlic.
2. Halve capsicums, discard seeds and core.
Grill or roast until browned and skin is well
blistered. Place into a plastic bag and seal
for about 15 minutes. Remove the skin and
then chop the esh, roughly.
3. Place the capsicum, tomatoes and garlic
in a bowl and using the Stick Mixer process
until smooth.
4. Pour into a large saucepan, add the
vegetable stock and herbs and simmer for
25-30 minutes.
5. Remove herbs, ladle into bowls, stir a little
cream into each bowl and sprinkle with pepper.
INGREDIENTS
2 ripe tomatoes
2 cloves garlic
6 red capsicums
1 litre vegetable stock
1 sprig thyme
2 bay leaves
½ cup light cream
Pepper, to taste
Roasted Red Capsicum Soup
Serves 4
Tip: Roasting & peeling capsicum: For simple peeling, ensure the capsicum skins
are well blistered before sealing them in a plastic bag to sweat. Once cooled, simply
cut the capsicum in half and pull the skin from the base to the stem. The skin should
come away easily, but if not, simply cook a little longer, then leave to sweat again and
then peel.
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