Roasted Tomato & Red Pepper Soup
Serves 4
Ingredients:
- 4 medium tomatoes cored and quartered
- 2 red bell peppers deseeded and quartered
- 1 small yellow onions, cut into wedges
- 2 tablespoons extra virgin olive oil, divided
- 2-3 cloves garlic, peeled
- 400ml – 500ml vegetable stock / water
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
Method:
- On two baking trays place sliced peppers and garlic on one and sliced tomatoes and onion on another
- Sprinkle with olive oil and paprika, salt , pepper , Cover with parchment and roast for 35 – 40 mins at 180 – 200C oven
- Bring stock / broth to the boil and then toss in your roasted vegetables.
- Reduce to a simmer for 10 minutes
Optional:
- Add in 1 tin of coconut milk to soup when cooled for creaminess
- Vary your herbs: basil / thyme / oregano / parsley / rosemary / cayenne pepper
Serving Ideas
- Sprinkle some seeds and add a tbsp of natural yogurt / Greek style or coconut yogurt on top.
