Capsicum, tomato and chilli soup

INGREDIENTS

2 teaspoons olive oil
2 cloves garlic, crushed
4 medium (800g) red capsicum, chopped
4 medium (520g) tomatoes, chopped
1 medium (350g) leek, sliced
2 small (160g) onions, chopped
2 small fresh red chillies, chopped
1.5 litres (6 cups) chicken stock
Coriander pesto
1/4 cup lightly packed fresh coriander leaves
3/4 Cup (180ml) olive oil
3 cloves garlic, chopped
2/3 cup (50g) grated parmesan cheese
1/4 cup (30g) packaged ground almonds
1 tablespoon lime juice

METHOD

Heat oil in pan, add garlic, capsicum, tomatoes, leek, onions and chillies, cook, stirring, until onions are soft. Stir in stock, simmer, uncovered, about 40 minutes or until capsicum is very soft. Blend or process soup until smooth, return to pan, stir until hot. Serve soup drizzled with coriander pesto.

Coriander pesto: Process coriander, oil and garlic until smooth. Add remaining ingredients and process until combined.

Serves 4 to 6.