Monday, 6 June 2011

  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


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


  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).

  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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