Grilled tomato and red bell pepper soup
Add more veggies to your diet easily
30 min
2 persons
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Start today!Ingredients
6 organic vine tomatoes
1 pot of grilled red or yellow peppers
1 red onion
few sprigs of fresh thyme
3 cloves of garlic
Olive Oil
1 cube of organic vegetable stock
500 700 ml water
Kitchen utensils:
Measuring cup
Oven dish
Blender
Large pan
1 pot of grilled red or yellow peppers
1 red onion
few sprigs of fresh thyme
3 cloves of garlic
Olive Oil
1 cube of organic vegetable stock
500 700 ml water
Kitchen utensils:
Measuring cup
Oven dish
Blender
Large pan
Preparation
- Preheat the oven to 180 degrees (355 °F). Wash the tomatoes, cut them in half and place them cut side down in an oven dish.
- Place the thyme, the red onion and the garlic in between, pour in a little liquid from the pot of paprika, drizzle with olive oil and let it bake for about 20 minutes.
- In the meantime, boil 7 deciliters of water with the vegetable stock tablet.
- Take the tomato mixture out of the oven, remove the thyme sprigs and puree the mixture with the paprika from the pot and some of the vegetable stock in the blender until smooth. Add the mixture to the remaining vegetable stock, heat again and stir well.
- Transfer the soup to 2 bowls. Tip: Delicious with a dash of coconut cream or crème fraîche, some fresh thyme and coconut zest.
My name is Claudia Lanson, I am a nutritional therapist and proud to share my knowledge on Renewmyday. It is my passion to show people what they can do to create better health; we are responsible for our own choices every day and these choices will significantly determine how healthy we are. It is my passion to create that awareness, show people how much fun it is to create healthy food that tastes amazing!
