This rendition of traditional tomato soup gets a flavourful upgrade with the addition of sweet bell pepper, whilst replacing cream with the subtle sweetness of coconut milk. Easy to whip up, this healthy, creamy, and comforting soup delivers a burst of delicious flavour, making it the perfect standalone meal option.
Prep Time:
30 minutes
Ingredients:
- 1 cup of flour
- 2 large red bell peppers
- 1 can of crushed tomatoes
- 50g tomato paste
- 1 cup of water
- 400ml coconut milk
- 1.5 tbsp dried dill
- 1tbsp garlic powder
- 1tsp basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3-4 tsp coconut sugar
- 2 tbsp Sea moss gel
Directions:
1. Roast red peppers in a 260° oven until tender and charred on the all sides. After 10 to 15 minutes in the oven wrap in foil to steam for a few minutes.
2. Add remaining soup ingredients to a large pot and bring to simmer. With the peppers remove charred after skin seeds and stem and then add to the soup
3. Use a blender to purée, then transfer back to the saucepan and bring to simmer over medium to low heat. Taste test and adjust seasoning as needed
4. Simmer for another 10 minutes to allow flavour to develop before cooling down to serve.
Easy to whip up, this healthy, creamy, and comforting soup delivers a burst of delicious flavour, making it the perfect standalone meal option.
