Smoky Roasted Tomato and Capsicum Soup
Ingredients
- 3 large organic red capsicums, de-seeded and halved
- 1/2 cup green onion tips, coarsely chopped
- 2 celery sticks, diced
- 8 medium organic plum or roma tomatoes (approximately 500g)
- 2 cups vegetable stock (use homemade to avoid added onion or garlic powders)
- 3 tablespoons plain organic tomato puree (ensure no added onion or garlic powders)
- 1 tablespoon virgin coconut oil
- 1 teaspoon paprika flakes (optional if spicy foods are tolerated)
- Himalayan sea salt and fresh black pepper to taste
- Optional: fresh basil leaves and nutritional yeast flakes to garnish
Preparation
Preheat oven to a high temperature, such as 200°C or 400°F
Place halved capsicums and whole or halved tomatoes on a baking sheet, drizzle with oil, and roast until charred and softened
In a pot, heat coconut oil over medium heat and sauté diced celery and chopped green onion tips until softened
Add roasted capsicums and tomatoes to the pot along with vegetable stock, tomato puree, paprika flakes, salt, and pepper
Bring to a simmer and cook for 10-15 minutes to blend flavors
Use an immersion blender or transfer to a blender to puree until smooth
Adjust seasoning and serve warm or cold, garnished with fresh basil and nutritional yeast if desired
Tips
This soup can be served both cold or warm, and you can add gluten-free quinoa, millet, or small amounts of FODMAP-friendly split red lentils or tempeh to increase protein
Red capsicums and tomatoes are rich in antioxidants like lycopene and anthocyanins, offering health benefits such as fighting heart disease
Customize the soup based on hunger levels or available ingredients, and ensure all components are FODMAP-friendly by checking for no added onion or garlic
