Ingredients
- 2 small yellow capsicum deseeded and quartered.
- 1 head garlic
- 2x 400g Tin of tomatoes, roughly chopped.
- 4 cups vegetable stock
- ¼ cup fresh thyme sprigs, roughly chopped (retain a few sprigs for garnish)
- 120g Feta, crumbled
- 2 tbsps butter
- 2 tbsps oil
- Salt & pepper
- 2 tbsps tomato paste
Method
- Preheat oven to 200 degrees Celsius, and grease and line a large baking tray with baking paper.
- Toss the capsicum quarters and head of garlic with the oil and a couple of grinds of salt and pepper.
- Roast for 30 minutes until the capsicum skins are blistering and browned in most places. Remove and seal them immediately in a plastic bag and let sweat for 15 minutes.
- Remove the capsicum from the bags and peel off the skin. Chop the flesh and set aside. Squeeze the garlic flesh from the cloves and discard the skins.
- Transfer ½ the capsicum (retaining the rest for garnish) and all the garlic flesh to a slow cooker. Add the tomatoes, vegetable stock, chopped thyme and tomato paste, if using. Cover and cook on high for 2 hours.
- Carefully transfer the hot soup in batches to a blender.
- Blend to form a smooth consistency. You can also use a stick blender in the bowl of the slow cooker for this, if preferred.
- Serve garnished with reserved capsicum, goats cheese and thyme leaves.
