I have mixed up an absolute classic by adding in a few hidden veggies so you can find more ways of cramming them into your diet.
Roasting the tomatoes & peppers has got to be one the easiest way to bring a huge burst of flavour to any dish. Here it brings a nice depth to the soup, with the different types of tomato also adding another layer of flavour.
This recipe makes 3-4 portions depending on the size, so it is very much a cook once eat twice dish (as most of mine are!)
INGREDIENTS:
- 6 salad tomatoes, chopped into quarters
- 6 cherry tomatoes
- 3 sun-dried tomatoes
- 1 tbsp tomato puree
- 1 red pepper, chopped into large cubes
- 5 sprigs and stalks of fresh basil
- 2 handfuls of fresh kale
- 2 handfuls of fresh spinach
- 1 tbsp olive oil
- 1 tbsp parsly
- 1 tbsp oregano
- A big pinch of salt
- 1 cup oat milk
METHOD:
- Preheat the oven to 180oC
- In a roasting tin, spread out the salad & cherry tomatoes and red pepper before drizzling in olive oil, parsley, oregano and salt
- Roast for 10 minutes
- Remove from the oven and add in the kale
- Roast for 10 minutes
- Remove from the oven and add in the basil sprigs and spinach
- Let the spinach wilt for 3 minutes before removing the tray from the oven
- Blend it all up with the m*lk, tomato puree, sun-dried tomatoes and season to taste