Roasted Red Pepper & Tomato Soup

Roasted Red Pepper & Tomato Soup

It’s definitely approaching that time of year when a hot bowl of soup is needed to ease the chilly evenings. Aside from it being quick to rustle together, what I love about this recipe is that you know exactly what it is you’re eating. Often soups from the supermarket seem like such a quick go-to supper but they’re frequently packed with unneccesary sugars.

Serves 2-3

1 onion (white), roughly chopped
4 medium sized tomatoes, roughly chopped
2 red peppers, roughly chopped
1 organic stock cube
1 clove garlic
, minced
Salt & pepper, to taste
Handful of coriander or basil, chopped
Boiling water
Coconut oil
, for cooking

Start by heating a heaped teaspoon of coconut oil in a pan over a medium heat. Then chop the onion, red pepper and tomatoes into similar sized pieces and add the onion to the pan. Put the lid on and let the onion soften for 5 minutes on a low heat before adding the peppers and then 5 minutes later, the tomatoes. Once these have been cooking for a few minutes cover the vegetables in boiling water (literally only 1cm above the vegetables) and add the stock cube, making sure that it dissolves. Bring to the boil and cook for 5 minutes. Once cooked then pour into your blender and blend until smooth. Once blended, pour back into the saucepan and heat for another 5 minutes before serving. Season and serve with chopped herbs.