Natural Born Feeder
Menu

Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Blog Recipes

Roast Sweet Red Pepper & Tomato Soup

Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup
Roast Sweet Red Pepper & Tomato Soup

Want something to heat you up at lunch or some comfort food in the evening for the colder weather? This recipe does both!

Roast Sweet Red Pepper & Tomato Soup

Ingredients

• 800g tomatoes (I used a mix of cherry on the vine and plum tomatoes on the vine) washed
• 3 large sweet red peppers washed stemmed.
• 3 tbsp. olive oil
• 1 large brown onion peeled and diced
• 2 cloves of garlic peeled and crushed
• 6 large basil leaves
• 1 tsp sea salt
• 1 tsp ground black pepper
• 150ml nut milk – soya milk

Method

• Preheat oven to 180°C
• Prepare a large baking tray.
• Add the tomatoes and red sweet peppers. Drizzle using 2 tbsp. of the olive oil and season well.
• Cook for 45 minutes, until the peppers are wilted, and tomatoes are browned a little and bursting. Remove the vines.
• Once these are cooked, in a low-medium sized saucepan add a tbsp. of olive over medium heat, toss in the onion and stir, place the lid on a sweat the onion for 5-6 minutes until soft and translucent.
• Turn the heat up a little Add the garlic and basil cook for 2 minutes.
• Add the tomatoes and peppers and nut milk, cooking for a moment.
• Remove from the heat.
• Blend until smooth.
• Drizzle in olive oil and fresh chopped herbs topped with some homemade sourdough croutons.

by continuing to use the site, you agree to the use of cookies. more information