Roast Capsicum & Tomato Soup With Spinach & Goat Cheese

Name: Roast Capsicum & Tomato Soup With Spinach & Goat Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 muffins, 4 serving(s)
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

Submitted by Janine Ross

"A delightfully different soup served with warm spinach & goat cheese muffins, a feast for both the eyes and taste buds. From Delicious magazine. The muffins could easily be served with any other soup or even for breakfast. Delicious!"

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Ready In:: 30mins
Ingredients:: 16
Yields:: 8 muffins
Serves:: 4

ingredients

Soup
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
Muffins
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

directions

Soup:
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.
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.
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.
Muffins:
Preheat oven to 190°C Lighty grease 8 holes of a muffin pan.
Heat butter and milk in a pan over medium heat.
Add the spinach and stir for 1 minute until wilted.
Remove from heat, cool slightly and blend until smooth.
Sift dry ingredients into a large bowl.
Add Parmesan, egg and spinach mixture.
rumble in cheese, then stor gently until just combined.
Fill pans with mixture.
Prick cherry tomatoes several times, then place 1 in the centre of each muffin.
Bake for 20 minutes or until muffins are risen and cooked through.
Turn out onto a rack to cool slightly.
Serve with warm soup.

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RECIPE SUBMITTED BY

Janine Ross

13 Recipes

I live on the Sunshine Coast, Queensland, Australia and just love it here. One of the things I like most about this part of the world, are the wonderful restuarants here. Very varied and such fun to visit!

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