This roast tomato and red pepper soup from my Winter Glow Guide is the perfect recipe to pull out when the weather starts getting a little cooler. Red peppers are a great source of Vitamins A and C as well as folic acid while tomatoes are packed with Vitamins C and K and potassium.
Make a large pot, portion it out, and freeze for those midweek mealtimes when you want something wholesome but don’t want to cook. Serve it as you wish, depending on your health goals. Some ideas include a swirl of yogurt or coconut milk, crusty bread, or fresh dill or basil leaves.
INGREDIENTS:
6 large red tomatoes, quartered (I use about 600g Rosa tomatoes – more flavour)
1 large onion, chopped
1 large red pepper, chopped
3 cloves of garlic, whole and unpeeled
1 red chilli, chopped
Salt and pepper for seasoning
Extra virgin olive oil
1 cup veg stock
Handful fresh basil (I add 1 tin of whole Rosa tomatoes for more flavour)
METHOD:
Heat the oven to 180°C. Place all the ingredients, besides the stock and basil, in a roasting pan and roast for 40 minutes until cooked through and slightly charred (I leave it up to an hour sometimes). Squeeze the soft garlic flesh out of the cloves and place with rest of the ingredients in a large saucepan. Add the stock and basil. Blend with a hand-held blender.
For more recipes like this purchase my Winter Glow Guide and other eBooks here.