roasted red pepper & tomato soup

packed with

this simple soup really hits the spot. it’s a brill winter warmer thanks to the addition of the garlic bulb - a natural antibiotic, antifungal and antiviral. go on treat your insides! this keeps in the fridge for a few days and can be frozen in individual portions for your lunch box.

makes 4-6 servings

  • 2 large red bell peppers (deseeded and quartered)
  • 10 large plum tomatoes (quartered)
  • 1 large red onion (peeled & quartered)
  • 1 medium garlic bulb (halved, skin intact) - if the bulb is very large, just use half
  • 1 tbsp of olive oil
  • 1 tsp of fresh / dried thyme
  • 1½ pints of hot vegetable stock
  • sea salt & pepper to taste

make and do

  • - preheat the oven to 180C
  • - on a large baking tray add the onion, red peppers, tomatoes, garlic, oil and thyme. season with salt and pepper
  • - roast in the oven for 45 minutes
  • - remove from the oven and add the roast vegetables to a large pot with the stock (squeeze the garlic cloves from the bulb into the pot and discard the skin)
  • - with a stick blender blitz until you get your own desired consistency!