Sunshine soup

Sunshine soup

By
From
Superfoods
Serves
4
Cooking time
50 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
2 red, yellow or orange peppers, halved and deseeded
500g tomatoes, halved
2 tablespoons olive oil, plus extra for drizzling
A pinch saffron threads, chopped
1 litre hot chicken or vegetable stock
1 red onion, chopped
2 garlic cloves, finely sliced
1 heaped teaspoon chopped oregano
sea salt flakes
freshly ground black pepper
natural yoghurt or creme fraiche, to serve
sesame seeds, toasted, to serve

Method

  1. Place the peppers and tomatoes in a baking tray cut-side down, drizzle with olive oil and place under a hot grill until the peppers blacken and the tomatoes blister. Cool down, then peel off the pepper skins. Add the saffron to the stock and set aside. Heat the olive oil in a pan and fry the onion for 8 minutes until soft. Add the garlic and fry for a few minutes. Add the grilled peppers and tomatoes, stock and oregano. Season with salt and pepper and simmer for 20 minutes. Cool slightly then blitz in a food processor or with a blender. Warm through. Serve with a swirl of yoghurt or crème fraîche and sesame seeds

Contains

  • Vitamins A, B-group & C, flavonoids, carotenoids, copper, manganese, calcium

Potential benefits

  • protects against heart disease

    rheumatoid arthritis, osteoporosis & cancer

    lowers cholesterol

    regulates blood sugar

    supports vascular, respiratory & bone health & weight loss
Tags:
healthy
diet
clean eating
good for you
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