Roasted Tomato & Red Pepper Soup
Hi guys and gals, this weather has been a little bit confusing lately - one minute it's warm and one minute it's cold. To help bid farewall to Winter, my mum and I decided to make a warm, vibrant and oh-so-delicious tomato and red pepper soup.
What you will need
Oven/stove
Pot
Roasting dish
Blender
Ingredients
1kg tomatoes
3 onions
2 red peppers
1 yellow pepper
Olive oil
Paprika to taste
Garlic to taste
Ina Paarmans vegetable stock to taste
Purified water
Cracked pepper
Method
1. Preheat the oven to 180°
2. Put your tomatoes, onion and peppers into a roasting dish and drizzle olive oil over the top.
3. Put the roasting dish into the oven for about an hour or until vegetable have a beautiful roasted colour.
4. Take out of the oven and leave to cool. Once cooled, skin the peppers and tomatoes and put them into a pot with the roasted onion.
5. Add purified water to cover your now roasted vegetables, and add the stock, garlic as well as your paprika.
6. Place your pot onto the stove and bring your ingredients to a simmer for approximately 12 minutes.
7. Now that your ingredients have fused together, you can blend your ingredients until smooth and dig in.
Serving suggestion
Crumbled feta
Sprinkled parsley
Low GI / Rye Bread toasted
Give it a try, we would love to know what you think - let us know here!
