2 for 1 capsicum recipes!!

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Gorgeeeeeeeeous!!!!!
If you keep and eye on me I'm pretty sure you've noticed that I gotta loooooooot of red capsicum at the moment. Seriously, a dollar for a massive bag?? As if I wasn't gonna buy it! Stock up when shit is cheap!! So I have been madly trying to use these in different ways to keep things interesting. Here is what I have come up with. Hope you likey xxx


Roasted caps and pumpkin soup


This one is sooooooo easy. Just roast, cook, blend! Quick stock ups for winter!!


What you need!

  • 1 kg Capsicum, quartered, seeded
  • 1 small butternut peeled, chopped
  • 2 fresh Tomatoes diced 
  • 1 Onion, sliced
  • 2 Garlic Cloves, skin on
  • 1 handful of parsley finely chopped
  • 2 tbsp Olive Oil
  • 2 tbsp cumin
  • 2 tsp Smoked Paprika
  • 1 cup water or stock
  • 1/4 cup apple cider vinegar
  • 1/4 ghee, butter or coconut oil
  • 2 tbsp balsamic vinegar 
  • Salt and pepper to season

What you do with it!


  1. Preheat oven to 200°C. Line a large oven tray with baking paper and arrange all vegetables except onion on the tray.  
  2. Bake 30-35 minutes, until soft. 
  3. In the meantime,  heat 2 tablespoons of olive oil in a large saucepan and cook onion until it softens.
  4. Remove vegetables from the oven and peel discarding the skins and add to saucepan along with all remaining ingredients. 
  5. Cook on medium heat for 5 minutes stirring occasionally. 
  6. Transfer to a food processor, blender or use a hand mixture to blend until smooth. 
EASY!!!





Creamy roast caps and tahini dip


Almost using the same ingredients here.....tip: while roasting the caps for the soup above, roast extra for this dip!


What you need! 
  • 4 red capsicums roasted with skin on
  • 1 handful of parsley finely chopped
  • 1 clove garlic finely chopped or crushed
  • 1 good glug of olive oil
  • A few heaped tbsp tahini
  • A decent squeeze of lemon juice
  • 1 big handful of cashews or walnuts
  • A few shakes of cumin
  • Salt and pepper to season to taste
What you do with it!
1. Preheat oven to 200 degrees and roast capsicum until soft
2. Place in a blender or food processor along with remaining ingredients and blend until thick and creamy or kinda chunky like mine! (Truth is I was being lazy and impatient!!)

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