Roasted Tomato Soup on a #MeatFreeMonday

We all need a meat free day every once in a while – Monday, Tuesday, whenever…
I honestly feel the need for more veggies during the winter, as we tend to eat a lot more meat!

Right, so here’s my recipe for a tasty and wholesome roasted tomato and pepper soup:

You will need:
1kg ripe tomatoes, whole
2 yellow Italian peppers
1 liter chicken stock
2 leeks, chopped
Olive oil
2 celery stalks, chopped
1 tsp sugar
3 or 4 garlic cloves, whole

Start by drizzling the tomatoes with olive oil and a sprinkle of salt. Place the whole garlic cloves inbetween the tomatoes in a roasting dish and roast in the oven until they are starting to blister. While the tomatoes are roasting, also roast the peppers.
Just place them under the grill and let them get charred all around. Once they’re done, immediately put it in a glass bowl and cover with clingwrap to cool.
{In the meantime, sauté the leeks and celery in some butter. Add the chicken stock.}
When the tomatoes are done, remove the skins and add them to the sautéed leeks.
Peel the skins off the peppers, roughly chop them and add it to the rest of the soup.
Blend everything with a stick blender or in batches in a jug blender until smooth.
Add a pinch of sugar, just to take the edge off the acidity. Add a dash of cream and serve.
Enjoy! X

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Winter Warmer Soup

What better soul food for cold winter nights than soup?
I could never make soup for the life of me! My mother makes the most delicious, hearty soups and I would always try my hand at it, but could never get it right…
It would usually taste like tepid dishwater with a few veggies floating around in it! Am I making you salivate yet..? Hehe! Well, thankfully I’ve learnt a thing or two and can now make a decent {and rather tasty, if I may say so myself!} soup.
Here’s my delicious recipe for a hearty cauliflower, chicken & bacon soup:

You will need:
2 chicken carcasses {cooked, leftover from roast chicken, with some meat still on the bone}
1 celery stalk, chopped
2 carrots, chopped
1 onion, chopped
Coconut oil
2 bay leaves
3 peppercorns
Salt
Water
1 head of cauliflower, broken into florets
250g streaky bacon
3 sprigs of thyme
1 cup of cream

Start by sautéing the onions in coconut oil until soft, then add the celery and onions. Sauté a bit more and then add the chicken, thyme, bay leaves, peppercorns and enough water to cover the chicken halfway.
Let it all simmer away happily for a few hours. Taste it and season with salt accordingly.
{I didn’t use any stock, because the chicken creates the stock, but you could use it if you wanted to.}

Once the broth has properly mingled and the chicken has started to fall off the bone, add the cauliflower florets and cook until tender.
In the meantime, place the bacon in an oven tray and grill until cooked. Let it cool and then chop into bits. Don’t discard the fat!

When the cauliflower is cooked, carefully remove it from the broth and blitz it with a stick blender until smooth. Add the cream and blitz it again.
Add the cauliflower to the broth and stir it through. Add the bacon and drizzle with the fat.

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Perfect for a cold winter’s night – it’s so filling and oh-so-comforting! The kids loved it too.
Enjoy! X