Creamy and spicy tomato and capsicum soup with and coconut milk (FODMAP friendly)

Ingredients

(Serves 2 as a FODMAP recipe)

• 500g common tomatoes, cut in quarters
• 100g red capsicum, cleaned and sliced into strips
• 1/2 cup of light coconut milk (from can)
• pinch of black pepper
• 1 small red chili (<5g), seed removed (optional)
• salt to taste
• 1 cup of water, or as required

Method

To roast the tomatoes and capsicum

• Line a baking tray with baking paper; place the to tomato pieces, skin side down, on the  baking paper; place the capsicum, skin side up, on the baking paper; bake for 45 minutes at 180c (350f);  Once cooked, remove skin.

To make the soup

• Blend the roasted vegetables, together with red chili, black pepper and coconut milk with a hand blender; return the puree to a small sauce pan, add some water as required, bring it to a slow boil; remove from heat and season with salt

• I put the soup through a sieve for a smoother taste (optional).