Ingredients
Soup
- 2 red capsicums, halved and deseeded.
- 100 g day old sourdough bread.
- 1 heaped tablespoon almond meal.
- 2 cups vegetable stock.
- freshly ground black pepper.
Finnish Scones
- 1 1/2 cup wholemeal spelt flour.
- 1 1/2 teaspoon baking powder.
- pinch salt.
- 1 tablespoon olive oil.
Directions
- Preheat the oven to 220°C / 425°F. Place capsicum pieces skin up on a baking tray and roast for 15 minutes or until the skin has slightly blackened. Transfer the capsicums to a clean plastic bag. Leave the oven on.
Meanwhile, make the scones. Line a baking tray with baking paper. Combine the flour, baking powder and salt in a bowl. Pour in 3/4 cup water and the oil and mix with a wooden spoon until smooth. Divide the dough into 2 pieces and place on the baking tray. Pat each piece into a 1 cm thick disc. Using a knife, cut each disk into 4 scones (you don't need to cut all the way to the bottom). Bake for 15 minutes until golden.
When the capsicums are cool, peel off and discard the skin. Place the flesh in a food processor or blender with the bread, almond meal, stock and pepper and blitz until smooth. Serve the soup warm or cold with the warm scones.
This roasted capsicum soup is cleverly nutritious and sweet, and can be eaten hot or cold.
Ingredients
Soup
- 2 red capsicums, halved and deseeded.
- 100 g day old sourdough bread.
- 1 heaped tablespoon almond meal.
- 2 cups vegetable stock.
- freshly ground black pepper.
Finnish Scones
- 1 1/2 cup wholemeal spelt flour.
- 1 1/2 teaspoon baking powder.
- pinch salt.
- 1 tablespoon olive oil.
Directions
- Preheat the oven to 220°C / 425°F. Place capsicum pieces skin up on a baking tray and roast for 15 minutes or until the skin has slightly blackened. Transfer the capsicums to a clean plastic bag. Leave the oven on.
Meanwhile, make the scones. Line a baking tray with baking paper. Combine the flour, baking powder and salt in a bowl. Pour in 3/4 cup water and the oil and mix with a wooden spoon until smooth. Divide the dough into 2 pieces and place on the baking tray. Pat each piece into a 1 cm thick disc. Using a knife, cut each disk into 4 scones (you don't need to cut all the way to the bottom). Bake for 15 minutes until golden.
When the capsicums are cool, peel off and discard the skin. Place the flesh in a food processor or blender with the bread, almond meal, stock and pepper and blitz until smooth. Serve the soup warm or cold with the warm scones.