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!
