Ok Ok I know... its genius….. ALLOW me to introduce my no brainer winter meal - packed with goodness and O So tasty!!!!
Spicy Roasted Tomato, + Garlic Soup TOPPED with Basil SuperSlaw.
This is such an easy way to get an INFLUX of Vitamins and Minerals into one low fat meal. Easy to prep- and will freeze well.
You will Need:-
For the SOUP
-As many tomatoes as you can carry (different sizes/shapes colours- i used about a kilo)
-Celery x 2 stalks
-Red onion x 1 full (chopped)
-1 full Garlic clove
-2 large red chilli (de-seeded)
-1 litre veggie stock
- tsp of smoked paprika
-Red Wine vinegar (dash)
-Balsamic and olive oil to drizzle
For the SuperSlaw
-Celery x 6 stalks
-Sugar snap peas x 150g
-1 HUGE handful of Basil
-Olive oil to drizzle
-S + P
Cut the tomatoes in half, drizzle with oil and balsamic, and oven bake facing upwards with the garlic cloves scattered on top. This will take around 45 mins on 180-200. They should be squishy and just turning brown when they are ready.
Meanwhile heat the red onion, celery, chilli and paprika, in a pan with a little oil, and a dash of red wine vinegar.
Add the stock and simmer.
Add the tomatoes, followed by the garlic which should now squeeze easily out of the shell into the soup. Simmer.
Blitz the soup with a hand held blender. If its too thick add some extra water.
-Meanwhile blitz the SuperSlaw veggies in the blender until crunch and chunkily chopped.
-Drizzle with oil and season.
Serve the soup with a huge TOPPER of SuperSlaw as a veggie base. This can be frozen into batches and taken out perfectly for desk job lunches. Pair with protein, fat and carb sources according to taste!