Creamy roasted red pepper and tomato soup
Lovely winter warmer soup with it's deep red colour and silky-roasty taste.
You will need:
7 pointed sweet red peppers
5 medium sized tomatoes
3 fat cloves of garlic, minced
2 tbsp olive oil
a pinch of salt and freshly ground black pepper
1 tbsp apple cider vinegar
dried oregano and thyme
2. Take out the roasted peppers, allow them to cool for a few minutes. Peel off the skin. Cut the top layer of each pepper, lay flat then clean the seeds out. Cut the flesh into stripes.
4. Slice the leek and gently fry with 1 tbsp olive oil. Add the minced garlic, the flesh of the roasted peppers and the tomatoes (pull off the skin). Season with salt and black pepper. Bring to boil. Reduce the heat and simmer for 5 mins.
Tips: Season with chili flakes for heat and extra flavour.
For GAPS and PALEO: Omit the bread at serving OR serve with nut bread slices.