Need to cook some vegan recipes so just made this soup from the Baby & Toddler book.
It has a lovely flavour and I will probably make it again.
These are the changes I made:
Placed capsicum on highest shelf of oven and on grill as just baking it doesn't blacken it to remove skin. Also place roasted capsicums in plastic bag for 5 mins to make skins easier to remove. This part is probably best to make well ahead of time so ready to use when needed.
I omitted the cream and used the vege stock I made the other day from the book instead of chicken stock.
Here is a photo:
