high protein roasted tomato & pepper soup

A roasted tomato and pepper soup that delivers on so many levels: taste, protein and fibre! Soups are such a great comfort food, easy to batch cook in the autumn winter. Sadly they often totally lack protein so not a great idea on their own for your lunch or dinner. To add protein, I use bone broth, butter beans and cottage cheese to make it creamy and smooth. This is a great high fibre high protein recipe for the winter months.

ingredients

serves 2 to 4

1 .2 kg tomato of choice
1 large jar roasted/chargrilled red peppers (350g)
1 large onion, chopped
10-12 garlic cloves chopped
400g large butter beans (drained weight)
200g cottage cheese
Chicken broth
Olive oil
Chilli flakes
1-2 tbsp Sweet smoked paprika
Optional: 1 tsp cayenne pepper
Salt & Pepper

method

prep time: 15 mins

• Chop all tomatoes, garlic, onion and roasted peppers.

• In your air fryer or oven, add the tomatoes, garlic and onion.

• Drizzle with olive oil, sprinkle the paprika, salt and pepper and toss everything to coat well.

• Roast until tomatoes are almost caramelised. Time will vary depending on oven and air fryer.

• Transfer the roasted tomatoes to a blender or large pot.

• Add the roasted peppers.

• Add 100ml chicken broth to start.

• Blend or use a hand blender until smooth.

• Add the butter beans and blend again.

• Add cottage cheese and blend well until combined and smooth.

• Add chicken broth if you prefer a thinner texture.

• Adjust seasoning: salt, pepper, chilli flakes, cayenne pepper and blend again.

• Pour straight into bowls and enjoy hot or set aside and save for meal prep.

• I like to top with a little yoghurt swirl, some parsley or basil and any nuts and seeds you like.

the health boost tip

For the ultimate comfort, I would serve with a slice of toasted sourdough with some cheese.