12 Sep Roasted Red Capsicum and Tomato Soup Recipe
Roasted Tomato + Red Capsicum Soup
The cool weather may be leaving us, but still I love the warm comfort that a big bowl of hearty soup offers. Like a giant hug for your tummy! Smoked paprika is life + this soup takes advantage of its wonderful flavour, which perfectly complements the trusted trio of onion, tomato + red capsicum.
3x red onions
10x cloves garlic
6x large, ripe tomatoes
2x large red capsicum
2 teaspoons smoked sweet paprika
1x can coconut milk
1x can crushed tomatoes
1x tablespoon coconut aminos
Salt + pepper
Optional = 2x handfuls raw cashews
Preheat oven to 180 degrees. Roughly chop the onions, tomatoes, capsicum + cauliflower. Divide the vegetable mix into two oven trays. Add the garlic, a generous glug of olive oil, a generous sprinkle of dried oregano, smoked paprika + season with salt + pepper. Place in the oven + let bake until veggies are soft + beginning to brown.
Transfer mixture to a large pot. Add the crushed tomatoes, coconut milk + 1 litre of stock + coconut aminos (+ cashews, if using). Bring to a gentle simmer + let cook for 15 minutes. Let cool a little before blitzing with a stick blender until smooth. Season to taste + serve with warm crusty bread.
Julia @ Sol Space Pilates + Movement
You can catch more recipe tips from Julia at her Mat Pilates classes, Wednesdays @ 8.00am, Wednesdays @ 7.00pm & Saturdays @ 8.30am.