roasted tomato & red pepper soup
This soup is so easy to make and a real family favourite in the Autumn when the days get colder. Perfect for lunch after a long walk in the woods.
2 red onions
10 large tomatoes
2 red peppers
1 tablespoon mild coconut oil. (I use Biona Mild)
500ml stock or bone broth
- Preheat the oven to 180°C
- Peel the red onions and cut into wedges.
- Cut the tomatoes in half.
- De-seed the red peppers and cut into thick slices.
- Place the onion, tomatoes and peppers into a large baking tray, drizzle with the coconut oil and season with salt and pepper.
- Place the baking tray into the hot oven for 30/40 minutes until the tomatoes are roasted, but not brown.
- Remove the tray and allow it to cool slightly.
- Add the mix to a blender with the stock and blend until smooth.
- When smooth pour into a saucepan and heat up. This can be drizzled with some coconut milk for a more creamy finish.
The Health Boost Tip
We make the stock from chicken carcass and chicken wings that are simmered for about 12 hours. It’s all the rage now and has taken a new name of ‘bone broth’, but in fact it’s just plain old stock just like your grandmother or great-grandmother used to make. The benefits of ‘bone broth’ or stock are plentiful. The bones release lots of minerals to support the immune system, and collagen for building strong nails and hair, and more importantly for us mums the collagen helps keep the skin firm and keep wrinkles at bay! If your child is prone to allergies it’s advised to eat lots of bone broth which you can add to soups, stews and casseroles to help heal the gut.
Tomatoes are a real superfood – rich in antioxidants such as lycopene, vitamin C, beta-carotene and the mineral manganese as well as being great for heart and bone health.