儿子但凡看见有灯笼椒的菜扭头就走，却特别爱喝此汤，奇怪不？ When capsicums are well blended this way, my son treats it as his favourite soup ever, probably because there is nothing as comforting as some bowls of mom-made soup.

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准备材料： 【番茄】 tomato 2个pcs
【红椒】 redcapsicum 2个pcs
【黄椒】 ylwcapsicum 2个pcs
【洋葱】 onion 1个pc
【蒜头】 garlic 6瓣pcs
水water 5碗bowls
【香菜】 freshparsley 一杯cup
盐salt 1茶匙tsp
【黑椒粉】 blackpepper 少许few
【橄榄油】 oliveoil 1茶匙tsp

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灯笼椒汤的做法

1

这是墨尔本超市的灯笼椒，漂亮不？可惜我还没看见香港有。Those rarely seen colourful capsicums were found in Melbourne supermarket.

2

红、黄椒去籽，洋葱带皮，都切半，番茄和蒜头整个，铺在烤盘上；Halve unpeeled onion & unseeded capsicums, cut-side down, put also whole tomatoes and garlic on the baking tray.

3

200度烤30分钟;Bake for 30 mins at 200C.

4

稍凉片刻，准备剥皮；Let cool for a while, peel and discard skins.

5

烤过的材料剥皮后放在锅里；Put all baked ingredients in a deep pan after peeling.

6

倒入2碗水；Pour 2 bowls of water into the deep pan.

7

香菜剪细；Wash and cut fresh parsley into fine pieces.

8

用手提搅拌机捣碎烤好的材料；Blend those baked ingredients with a handy blender.

9

移到炉面加1-2碗水、盐、黑胡椒粉和少许橄榄油煮滚;Transfer to the stove with medium heat on, add 1-2 bowls of water, boil with sediment.

10

搅拌，待滚透;Stir to combine, bring to the boil and cook till heated through.

11

把香菜倒进汤锅里；Season to taste and add chopped parsley into the deep pan.

12

拌匀；Stir to make sure the parsley is distributed evenly in the soup.

13

滚起立刻熄火；Turn off the heat right after it boils.

14

试味后自行加额外的调味料。Add salt as you desire.

15

原来大部分来客都喜欢喝咖啡的。Home brew coffee does give guests a warm feeling.

16

完成。

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