Roast Capsicum & Tomato Soup With Spinach & Goat Cheese

• 1 tablespoon olive oil, plus extra
• olive oil, to drizzle
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 (400 g) cans chopped tomatoes
• homemade vegetable stock
• 80 g soft goat's cheese
• 25 g unsalted butter
• 200 ml milk
• 100 g spinach leaves
• 1 tablespoon baking powder
• 1 tablespoon bicarbonate of soda
• 23 cup finely grated parmesan cheese
• 1 egg
• 120 g goat's cheese
• 8 cherry tomatoes

1. Soup:.
2. Heat oil in a large saucepan over medium heat.
3. Add onion and cook, stirring, for 1-2 minutes until softened.
4. Add garlic, tomato, capsicum and stock.
5. Season, bring to the boil then reduce heat and simmer for 5 minutes.
6. Cool slightly, blend in batches in a food processorm or blender until smooth.
7. You can press through a sieve for an even smoother texture, if desired.
8. Pour soup into warmed bowls, sprinkle with soft goat's cheese, drizzle with extra olive oil, season, and serve with spinach and goat's cheese muffins.
9. Muffins:.
10. Preheat oven to 190C Lighty grease 8 holes of a muffin pan.
11. Heat butter and milk in a pan over medium heat.
12. Add the spinach and stir for 1 minute until wilted.
13. Remove from heat, cool slightly and blend until smooth.
14. Sift dry ingredients into a large bowl.
15. Add Parmesan, egg and spinach mixture.
16. rumble in cheese, then stor gently until just combined.
17. Fill pans with mixture.
18. Prick cherry tomatoes several times, then place 1 in the centre of each muffin.
19. Bake for 20 minutes or until muffins are risen and cooked through.
20. Turn out onto a rack to cool slightly.
21. Serve with warm soup.

olive oil, olive oil, onion, garlic, tomatoes, vegetable stock, butter, milk, spinach leaves, baking powder, bicarbonate of soda, parmesan cheese, egg, tomatoes

Taken from www.food.com/recipe/roast-capsicum-tomato-soup-with-spinach-goat-cheese-296300 (may not work)