October 29, 2020

ICT Reset 1-4

Serves 4 


  • 1 kg tomatoes, cut into quarters
  • 4 large red capsicum, cut roughly
  • 2 medium onions, chopped
  • 6 cloves garlic, crushed
  • Olive oil
  • 1 tsp chilli powder (optional)
  • Sea salt to taste
  • 1 L water
  • 2 tsp stock powder 


  1. Pre-heat oven to 220oC.
  2. Heat a little oil in a large ovenproof frypan over a low heat. Saute onion, and then add garlic, capsicum and tomato. Season with sea salt and chilli powder and cook until veggies have softened.
  3. Transfer pan to the oven and cook for about 40 minutes, until the veggies are starting to brown. 
  4. Remove from the oven and place the cooked veggies into a large saucepan, add the water and stock and bring to the boil, heating through.
  5. Use a stick blender to blend until smooth before serving. 

A beautiful rich colourful soup – full of antioxidants – and very tasty.

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