Serves 2 – 4🌶
For roasting in the oven :
8 large vine-ripened tomatoes, sliced🍅
2 red peppers, de-seeded and sliced🌶
1 tsp paprika (smoked or unsmoked)
Drizzle olive oil & 2 tablespoons of balsamic vinegar
Salt and pepper
For the soup:
3 garlic cloves, peeled and minced
1 -2 red onion, peeled and sliced
1 tin coconut milk🥛
3/4 cup vegetable stock🥕🍅🌶
1 tbsp tomato puree
Large handful fresh basil leaves🌱🍃
Pinch cayenne pepper (optional)🌶
Salt and pepper, to taste
serve with fresh basil, yoghurt and fresh bread
1. Preheat the oven to 170C, then line a baking tray. Toss your vegetables in the olive oil and balsamic vinegar and sprinkle over the paprika and a pinch of salt and pepper. Place in the oven to bake for 30-35 minutes, or until browned. Set aside.
2. In a pan, gently heat some olive oil or water, then fry the onion for a minute or so. Add the garlic ( remove the center (root) of the garlic to avoid the bitterness) and cook for a few more minutes, or until the onion are soft . On a medium / low heat, add the vegetablestock, tomato puree and coconut milk and heat through for 15 minutes. Add in the basil and season to taste!
3. Place in a blender and blitz until smooth. Add more water if you’d like a thinner soup.
5. Serve with fresh bread 🥖