Roasted Capsicum & Feta Soup

Recipe credit: Little Kale Girl @littlekalegirl 

Ingredients

• 1½ cups vegetable stock  

• 1 block feta cheese  

• 3 red capsicums, quartered  

• 5 tomatoes, halved  

• 1 white onion, quartered  

• 1 whole garlic bulb  

• 4 rosemary sprigs  
  

• A few thyme sprigs  
  

• 3 tablespoons extra virgin olive oil  
  

• 1 tablespoon paprika  
  

• 1 tablespoon Italian herb mix  

• Himalayan salt, to taste  
  To Serve

• Yoghurt  
• Fresh basil  
• Cheese toast  
  

Directions

1. Preheat oven to 180°C.  
2. Line a baking tray with parchment paper. Arrange capsicum, onion, tomatoes, rosemary, and whole garlic bulb.  
3. Drizzle with olive oil, season with salt, paprika, and Italian herbs. Toss well to coat. 
4. Roast for 45 minutes, until vegetables are soft and caramelised.  
5. On a separate tray, place feta, drizzle with olive oil, and bake for 20 minutes.  
6. Remove from oven and allow everything to cool slightly.  
7. Add vegetable stock to your Vitamix, followed by roasted vegetables and feta. 
8. Blend using the soup setting until smooth and heated through.  
9. Serve warm with yoghurt, fresh basil, and cheese toast.