Last weekend (the boyfriend and I) took ourselves off to an idylic beach for a weekend to rest and a have a mini reset of our own. We decided to do a little maintenance detox but really weren't in the mood to only drink juice. It was cold, it was windy and we wanted nourishment, and nurturing so we got into 'souping'. Maybe 'souping' can become a new trend and it certainly should be because it is a great way to cleanse without out putting too much strain on your system. Firstly the food is cooked making it easy to digest and secondly it is super delicious and nutritious. Keep the soups clean and homemade because you really don't know what little ingredient is added here and there in a restaurant or supermarket. I had these beautiful ripe red tomatoes that were demanding my attention and wanted to make a soup from them but had never made a tomato soup before. I did however know the taste I was looking for and I think it turned out very well exceeding my expectations.
Ingredients
1 kg ripe red tomatoes chopped
3 x large red peppers with seeds removed
10 x large sun dried tomatoes chopped
handful of fresh basil
3 sprigs of fresh oregano (you can use dried if you don't have fresh)
1/2 red onion
2 x sticks of celery
1 x clove of garlic
1 x thumb of ginger
ghee or coconut oil
olive oil
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt to taste
Black pepper
1 x tsp tahini
Drizzle your peppers with oil on wax paper
Roast at 180 for 30 minutes
While the peppers are roasting at 180 degrees in the oven for roughly 20 - 30 minutes, depending on the size of your peppers and on your oven chop all your veggies into small pieces. Keep an eye on the peppers, you don't want them to burn but a little black is fine. Usually I know they are almost ready as soon as I can smell them. I very rarely stick to times and recipes, I usually use instinct, my sense of smell and taste and a sense of proportion.
In a pan, heat the ghee or coconut oil if you're vegan and add your ginger garlic that you've finely chopped or grated or you can even stomp them in a pestle and mortar.
Once you smell the ginger garlic cooking add your onions and celery and cook until they become soft, then add your tomatoes, both the raw and sun dried. Now add your cumin and coriander powders. By now your peppers should be about ready. Remove them from the oven, allow to cool for a little so that you can handle them and cut into pieces to add to your soup. Add a little about half the water checking to see how watery you want your soup. You can aways add more if too little.
You can simmer until you notice that all the ingredients are soft and blended together. Turn off the heat and leave to stand for about 10 minutes. Then blend using a handheld blender. Serve with a little parsley, a flourish of olive oil and a swirl of tahini. Here I had some Good Life seed crackers but you might like to try this recipe of almond pulp crackers that I make when I've made fresh almond milk.
