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Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup


  • 5 red peppers, thickly sliced
  • 2 large carrots, cut into small pieces
  • 6-7 large tomatoes
  • 1 red onion, cut into quarters
  • 4 garlic cloves
  • 1 Tbsp fresh basil
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes
  • 1 litre veg broth
  • Salt & Pepper to taste


To serve: 



  1. Place all the vegetables: red pepper, carrot, tomato, onion, garlic, onto a baking tray.
  2. Roast all the vegetables in a little olive oil at 180ºC for 30 minutes or until the carrots are cooked through.
  3. Once roasted, leave to cool a little.
  4. Once cooled, place the roasted vegetables and the remaining ingredients into a blender and blend until smooth.
  5. Serve with pesto, toasted almond flakes, toasted pine nuts, lemon juice and Red Hot Firekraut.
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