Recipe by: Candy Braithewaite

Source: internet , Home Cooking Simplified by Busy Aussie Mum

Serves: 4 – 6



  • 20 g (about 1 Tbsp) butter or cooking oil
  • 1 brown onion (medium), peeled and chopped
  • 4 cloves crushed garlic (chopped garlic in a jar also works)
  • 4 red capsicums, seeds removed, chopped
  • 3 cups chicken stock (UHT stock from grocery store is fine)

To Serve

  • 150 -200 g low fat natural yoghurt
  • Parsley or basil, finely chopped
  • Cracked pepper


  • Melt butter/oil in a large saucepan. Add onion and garlic & gently cook until onions are soft
  • Add chopped capsicum and fry for 5 or so more minutes until soft.
  • Pour in the stock, bring to boil then reduce heat and let it simmer for about 20-30 min until all ingredients very soft (you can not really overcook this so don’t worry too much).
  • Transfer a cup or so at a time to blender and puree (NOTE: leave the lid of the blender slightly open to allow the steam to escape as you blend it – or it could explode out and run the risk of burning you
  • Alternatively, use a stick blender to puree.
  • Pureed soup can be returned to the saucepan and can be reheated if necessary.
  • Serve with a spoonful of yoghurt on top and a sprinkle of parsley or basil and cracked pepper.
  • You can also add the yoghurt to the entire mix and swirl it through if you are serving in a large container. Then add parsley / basil and cracked pepper.
  • Note: Once you have added yoghurt, reheat it very gently or it will separate.

Download PDF here: Australian Red Capsicum Soup Candida Braithewaite