me organic

  Roasted red pepper and tomato soup

Our roasted red pepper and tomato soup recipe is easy to make and filled with heart warming lycopene (a powerful anti-oxidant that help protects us from cancer and reduce blood LDL cholesterol, the "bad" cholesterol


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For two servings you will need:

1-2 large red peppers, (we are on the dirty dozen list, see below, so try keep me organic) 

2/3 vine ripe tomatoes

1 red chilli

1 big red onion

1/2 teaspoon vegetable stock powder- marigold vegetable stock is a healthy low salt version

1 garlic clove (to fight off any colds...)

handful of basil

enough boiling water to blend
1 tablespoon tomato paste
Squeeze of lemon

Directions:

1. Roughly chop all vegetables ( including garlic and chilli) and dry roast in the oven at 180 degrees for 20- 30 minutes, until soft.
2. Remove from oven and add to blender with boiling water and stock powder. ( watch out for the steam, its super hot).
3. Blend on high until smooth adding any other desired spices.
4. Remove and serve in a bowl with fresh basil garnish and a drizzle of olive oil.

For the polenta croutons you will need:

readymade polenta ( if you don't have this, create your own with polenta grains, following the preparation instructions on the packet).


Directions:

1. Cut into thin slices and lightly fry with olive oil until both sides are cooked.
2. Add salt and pepper to taste and serve with the soup.
3. Enjoy!

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