The soup takes about 35-40 minutes to make, of which are just a few minutes prep time. It serves 2 people, but feel free to make a bigger batch for meal prep or just more people.
This soup is really easy to make and ohh so good! Sometimes simplicity is best! I made this for lunch and I really love it so much! Nice to have with some whole grain bread on the side.
Ingredients:
- 1/2 tbsp olive oil
- 4-5 tomatoes
- 1 red bell pepper
- 2-3 shallots or 1 (red) onion
- 3 cloves of garlic
- 4 tbsp. sunflower seeds
- black pepper & salt to taste
- 4 sprigs of fresh basil
- 4 tbsp. coconut milk + optionally some for garnish
Directions:
- To make this soup, first preheat your oven to 200°C or 400°F.
- Then clean your vegetables, peel the onion and garlic and cut the bell pepper in half and remove the core/seeds. Also cut the tomatoes in half and chop up the onion roughly.
- Oil a oven safe dish with the olive oil and then place the bell pepper, tomatoes, onion and garlic in to the dish. sprinkle with a little salt and pepper.
- Roast the vegetables in the for 30-35 minutes. Then before it is ready the last about 8 minutes, sprinkle the sunflower seeds onto the vegetables to roast them also.
- Then scoop the veggies including the juices they released in during the roasting into a blender and add the remaining ingredients and blend it smooth, or use an emergency blender. Be careful with your clothes because it can splash, especially with an emergency blender.
- Garnish with some coconut milk and eventually some basil and serve with some whole grain bread on the side. Enjoy!
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