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Roasted pepper and tomato soup

This soup is so easy to make. It took me about 40 minutes, but made enough for 3-4 bowls.

The first time I made it, I was starting to feel a bit under the weather. But after eating this soup for two meals, I felt much better. There’s plenty of vitamin A and C in this recipe. You could add some carrots too, to boost the beta carotene.

First, gather up your ingredients.

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You will need:

  • 3 peppers – preferably red, yellow or orange
  • 3 cloves of garlic
  • pint of cherry tomatoes
  • salt and pepper
  • a stock cube
  • 3-4 cups of water
  • oil

Deseed the peppers and cut into chunks. Cut the onion into large chunks too, then place the peppers, onions, garlic and cherry tomatoes in a baking dish, drizzle with olive oil and a bit of black pepper.

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You want to roast these guys at about 180 degrees Celsius for 15-20 mins. Once you hear the tomatoes pop, you should start checking to make sure they’re not getting burned.

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Next, heat up 2 1/2 cups of vegetable stock in a large sauce pan. Bring to a light boil and them turn it down. Once the veggies are roasted, add them to the stock.

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Let this sit and think about the flavours for 10-15 mins. Add black pepper and salt to taste. You can also add some spices in there – maybe a dash of rosemary or thyme if you like.

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Then you blend it all together, either by pouring it into a blender or by using a hand blender. Be careful! The soup is HOT!

Serve and enjoy!

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