Friday, 6 June 2014

Slow Roast Tomato and Pepper Soup

This soup has such an amazing aroma, powerful colour and is stuffed full of nutritious veg and bone broth.

Tomato and Pepper Soup

Prep time: 5 mins
Cook time: 1 hour (or longer, if slow roasting)
Total time: 1 hr 5 mins


2 cups bone broth soup base
4 large tomatoes, halved
2 large peppers, chopped into large pieces (red, yellow or orange)
2 beetroots, chopped
1 leek chopped
3 cloves of garlic, crushed
1 tbsp mixed herbs
Huge handful of fresh basil
Salt and pepper to taste
A little dollop of ghee


Preheat the oven to 200°C.
Place the tomatoes, peppers and beetroot in a roasting tray, season and place in the oven for slow roasting (to speed things up midweek, you could place them under the grill instead. A nice charred colour and taste is what you're looking for!) Whilst the veggies are roasting away, sautée the chopped leek in a large pan with a little ghee, until softened. Place the soup stock, garlic, seasoning and mixed herbs into the pan and bring to the boil. Once the veggies are roasted/grilled to your liking, add to the soup stock and simmer away for about 20mins, to further soften the vegetables. Add the handful of basil and stir in, cooking until wilted.
Scoop out the vegetables and a little of the soup and place in a blender. Blend until smooth, then add back to the pan. Alternatively, if you have a hand blender, just use this straight in the pan!
Spoon into bowls and enjoy!

I served mine with a burger floating in it! 

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