Roast Capsicum & Tomato Soup With Spinach & Goat Cheese

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil, plus extra
• olive oil, to drizzle
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 (400 g) cans chopped tomatoes
• homemade vegetable stock
• 80 g soft goat's cheese
• 25 g unsalted butter
• 200 ml milk
• 100 g spinach leaves
• 1 tablespoon baking powder
• 1 tablespoon bicarbonate of soda
• 2/3 cup finely grated parmesan cheese
• 1 egg
• 120 g goat's cheese
• 8 cherry tomatoes

Recipe

• 1 soup:.
• 2 heat oil in a large saucepan over medium heat. add onion and cook, stirring, for 1-2 minutes until softened. add garlic, tomato, capsicum and stock. season, bring to the boil then reduce heat and simmer for 5 minutes.
• 3 cool slightly, blend in batches in a food processorm or blender until smooth. you can press through a sieve for an even smoother texture, if desired.
• 4 pour soup into warmed bowls, sprinkle with soft goat's cheese, drizzle with extra olive oil, season, and serve with spinach and goat's cheese muffins.
• 5 muffins:.
• 6 preheat oven to 190°c lighty grease 8 holes of a muffin pan.
• 7 heat butter and milk in a pan over medium heat.
• 8 add the spinach and stir for 1 minute until wilted.
• 9 remove from heat, cool slightly and blend until smooth.
• 10 sift dry ingredients into a large bowl.
• 11 add parmesan, egg and spinach mixture.
• 12 rumble in cheese, then stor gently until just combined.
• 13 fill pans with mixture.
• 14 prick cherry tomatoes several times, then place 1 in the centre of each muffin.
• 15 bake for 20 minutes or until muffins are risen and cooked through.
• 16 turn out onto a rack to cool slightly.
• 17 serve with warm soup.