Tomato and Red Pepper Soup

Course: Lunch Servings: 4

Prep time: 5 min Cook time: 20 min

Difficulty level: Easy

VEGAN

GLUTEN FREE

Author: Jennifer Sargison

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You can’t beat a fresh bowl of home made soup with a nice chunk of home-made bread. This is one of my favourite soup recipes, at Christmas time I add roasted chestnuts to the recipe for that lovely Christmas feel. Every other time I just use this recipe i’m sharing today - a selection of good old veggies roasted, blended and seasoned to perfection.

To make your own bread I have two delicious and easy bread recipes click for the recipe WHITE BREAD or RYE BREAD

Ingredients

1 courgette sliced

2 peppers sliced

2 cloves garlic (kept in their skins)

1 tin of tomatoes

salt & pepper to taste

Optional

Coconut cream

Mixed seeds and chilli flakes

Method

  • Preheat the oven to 180C and roast the courgette, Perrier and garlic with an optional drizzle of olive oil (recommended) for 20 minutes

  • Add the tomatoes and cooked veggies to a blender and blend until smooth

  • Warm in a pan and season with salt and pepper

  • Serve topped with optional coconut cream (the cream from a tin of coconut milk) and a sprinkle of mixed seeds and chilli flakes for a warm kick.

If you do make this then I hope you love it

Any thoughts or comments?

Leave a message below and I’ll get back to you

Big love, Jen x

*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)

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