Ingredients

• 5 spray free red capsicums
• extra virgin olive oil
• 2½ cans chopped tomatoes
• 4 tsp ground cumin
• 1 Litre vegetable stock*
• 1½ sprigs rosemary, washed
• 180g organic onion, chopped
• 1 Tbsp garlic ‘butter’**
• 2 tsp organic sea salt

*mix 18g (1 rounded dessert spoon) Rapunzel organic vegetable stock powder with 1 L boiling water

**organic elaion (raw sunflower margarine) mixed with a little fresh crushed garlic, finely chopped parsley and a little Rapunzel organic vegetable stock powder.

Method

1. Preheat oven to 220°C. Cut capsicums in half. Remove seeds and core. Cut each half into 3 strips. Toss with a little olive oil, then place on roasting trays and roast for 30 mins until the skin blisters, they start to char and the flesh becomes soft.
2. Remove capsicums from oven, place into a large zip-lock bag while still hot, and allow to sweat 5 minutes (aids in skin removal.) Remove from bag and pull loosened skin off (roughly).
3. Heat garlic butter in a large pot. Add chopped onion and cook a few mins until soft.
4. Add the ground cumin, stir over the heat 1 minute.
5. Add the canned tomatoes, vegetable stock, roast capsicum and rosemary sprigs. Bring to the boil, simmer covered for 15-20 mins allowing the rosemary flavour to steep into the soup.
6. Remove the rosemary stalks, and blend the soup with a hand blender.
7. Add half of the salt, check the taste. Add more if needed.
8. To serve, fill a bowl with hot soup and swirl with cashew topping.