Roasted Tomato and Red Pepper Soup
Our Tomato and Red Pepper Soup is such a great recipe for those busy days when you need something healthy and satisfying to warm up your body.
Servings: 4 people
Calories: 374kcal
Ingredients
- 500 g cherry tomatoes
- 1 big bell red pepper
- 1 medium-size sweet potato
- 1 red onion
- 1 garlic head
- 3 tablespoon olive oil
- A handful fresh sage or another fresh herb
- 250 ml vegetable stock
Cashew Cream
- 1 cup cashews
- ½ cup water adjust water to taste
Instructions
- Preheat the oven at 180ºC (350F)
- Wash the cherry tomatoes and red pepper and peel the sweet potato and the onion. Roughly chop the red pepper, sweet potato, and onion. Cut the top of the garlic head.
- Add all the ingredients into a baking tray together with the olive oil, and fresh herbs. Mix well so all the ingredients are well coated with oil.
- Bake for about 40 minutes at 180C (350F). Halfway, mix well to ensure that all the vegetables will cook evenly.
- While the ingredients for the soup are baking, you can prepare the cashew cream. Add the presoaked cashews to a high-speed blender or immersion blender jug with water.
- Blend the mixture until you have a really smooth cashew cream and reserve for later.
- When the vegetables are ready, remove the skin of the garlic by pressing it. The garlic cloves will just squeeze out.
- Transfer all the ingredients to a blender jug with the vegetable stock and blend until all the ingredients are totally blended and your soup has a smooth consistency.
- Garnish with cashew cream, black pepper, and some fresh herbs of your choice and serve.
Nutrition
Calories: 374kcal | Carbohydrates: 33g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Sodium: 803mg | Potassium: 788mg | Fiber: 5g | Sugar: 11g | Vitamin A: 9964IU | Vitamin C: 70mg | Calcium: 60mg | Iron: 4mg