Anti-Inflammatory Soup


  • 3 large organic red capsicums, de-seeded & halved
  • 1/2 cup green onion tips, coarsely chopped
  • 2 celery sticks, diced
  • 8 medium organic plum/roma tomatoes (approx 500g)
  • 2 cups vegetable stock (use homemade to avoid added onion/garlic powders)
  • 3 tbsp plain organic tomato puree (ensure to read the ingredients list to avoid added onion &/or garlic powders)
  • 1 tbsp virgin coconut oil
  • 1 tsp paprika flakes (optional if you can tolerate spicy foods)
  • Himalayan sea salt & fresh black pepper
  • Optional: fresh basil leaves & nutritional yeast flakes to garnish


  1. Pre heat an oven to 180°.

  2. Place the capsicum & tomatoes (cut side down) into a paper-lined baking tray.

  3. Bake for 30 mins or until the vegetables are roasted & tender.

  4. While they roast, melt the coconut oil in a large pan over a medium heat and sauté the spring onion tips & celery for 4-5 mins.

  5. Add the stock, tomato paste and optional paprika flakes, and stir well.

  6. Remove from the heat.

  7. Remove the roasted tomatoes & capsicums from the oven, roughly chop & add them to the pan (including all the juices)

  8. Turn the pan on to a low to medium heat & blend with a stick blender

  9. Alternatively, you can turn the heat off and transfer the soup contents to a heat-proof high-speed blender, and blend until smooth.

  10. Season with salt and pepper, to taste, and drizzle with a little coconut cream if desired.

  11. You can also spruce it up by garnishing with some fresh basil leaves & nutritional yeast flakes if well tolerated.

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