21/01/2022
RECIPE FOR FAT FREE ROASTED VEGETABLE TOMATO SOUP (scroll across for photos)
INGREDIENTS
20 smaller Roma tomatoes
1 large white onion
1 red capsicum
1 zucchini
Fresh basil
Fresh parsley
Garlic
Chili (optional)
Raw honey
Salt & pepper
Potato starch
Added water (2 cups)
METHOD
1. Simply roast all ingredients in a roasting tray 180 degree C for 40 minutes (leave fresh herbs out)
2. Once roasted allow to cool, remove the skin from the capsicum and place all ingredients with the liquid into the blender with the fresh herbs added in along with 1 tablespoon of raw honey, 2 cups of water (add more if needed) salt and pepper to taste.
3. Once blended return to the stove top and simmer for 1/2 hour.
4. Remove from the stove top and strain the soup to remove the pulp, once strained keep pulp aside to use later as pizza sauce or pasta sauce, I often add the pulp to other soups that call for tomato.
5. Return the strained soup back to the stove and add 1 tablespoon of potato starch which has been diluted in water to thicken the soup. If you want the soup thicker just add more diluted potato starch.
Most kids love this tomato soup with added hidden vegetables as it’s sweet and the texture is thin and light. You can always add in extra spices such as chili and cumin.
My garden is abundant with tomatoes and this is the best way to eliminate waste and it freezes well for future dinners.
