Ingredients
7 large tomatoes
1 red capsicum
1 brown onion
3 garlic cloves
Extra virgin olive oil
1 litre vegetable stock
Fresh or dried oregano
Salt & pepper
Method
Pre-heat oven to 200 degrees
Chop tomatoes, capsicum and onion into quarters and place onto a baking tray. Add crushed garlic cloves in their skins and drizzle 1 tbsp EVOO, a sprinkle of salt and roast for approx 30 mins.
Once cooked through, remove the garlic from the skins and heat a saucepan with a drizzle of EVOO and add tomatoes, capsicum, roasted shallots and peeled roasted garlic.
Saute for a few minutes and add 1-litre vegetable stock.
Bring to the boil and simmer for 20 minutes and place into a blender and blend until smooth.
Calories 147
Protein 3.4g
Carbs 17.7g
Fibre 4.6g
Fat 7.7g
The perfect way to boost your vitamin C intake, this soup contains over 100% of the recommended daily intake. Vitamin C is important on so many levels and during the winter months is great to support your immune health and skin health being a precursor to the production of collagen.
Vegetable soups tend to be quite low in protein and to balance this out to make a filling and satiating lunch or meal, I would recommend pairing with some protein, such as a cheese toastie, cheese quesadilla or chicken wrap.