Easy Tomato and Red Pepper soup recipe!
Now when I say easy I mean super duper easy!!! This has to be one of the tastiest easiest soups in the history of man!! And tomatoes are the best things ever, especially when cooked. Tomatoes contain a good dose of vitamin C, and the cooking process doesn’t destroy this important nutrient. A 1-cup serving of cooked tomatoes supplies 18.4 milligrams of vitamin C, which is about 20 percent of what you need each day. Vitamin C plays a role in the formation of collagen, a connective tissue in your gums, muscles and skin. The vitamin supports normal brain function and helps keep your immune system working properly as well.
A 1-cup serving of cooked tomatoes provides 1.07 milligrams of iron, which is about 12 percent of what men need each day and 5 percent of the iron women need on a daily basis. Iron supports your immunity and aids in the formation of red blood cells. The same serving contains small amounts of calcium for strong bones, potassium for a healthy heart and vitamin A for proper function of your eyes.
Tomatoes are also a great source of lycopene, which is an antioxidant that might reduce your risk of heart disease, cancer and macular degeneration. The cooking process brings out more of the lycopene in tomatoes, Tomatoes also contain other antioxidants, such as beta-carotene, that help fight cell damage that can cause cancer, heart disease and other chronic health conditions.
Always try to use organic where possible.
- 2 packets of 6 salad tomatoes
- 4 red peppers
- Bunch fresh basil
- drizzle of cold pressed olive oil
- himalayan pink salt
- 1 onion
- 2 garlic cloves
- 1 organic low sodium veg stock cube
- 1 cup Almond milk
- Coconut yoghurt (optional)
- Cut tomatoes and peppers (remove inside seeds) in half and place on baking tray, cut onion into quarters and put on baking tray along with peeled garlic cloves, drizzle with olive oil and salt and bake on 180 for 30-40min until the tomatoes and peppers are slightly colouring and browning.
- Put organic veg stock cube in 200ml of boiling water until melted
- Put roasted veggies in food processor with basil, add stock mixture and almond milk and blend until smooth. If it is too thick simply add more hot water or almond milk until it is the right consistency for you. I like a thick soup but some people like it thin.
- When ready put back into a saucepan, heat through and serve. I like to put a tablespoon of coconut yoghurt through mine.
- You can add lentils or other beans to make this a more hearty soup should you wish. I even love to add puffed brown rice to it!