Here’s a great firey soup to warm the winter blues, and banish the colds and flu.
This soup is easy to prepare and can be on your dinner table with ease. It’s very simple to create but has a very impressive taste.
Packed with all the vital nutrients and vitamins to keep those nasty colds away and boost the immune system.
With red peppers enriched with vitamin C as well as boasting a handful of other vitamins including Vitamin A to support eye health (especially night vision) this will certainly boost the immune system. Combined with ripened tomatoes full of vital nutrients and essential vitamins and garlic packed with its health promoting compounds alliin & allicin it’s not only tasty but it’s good for you.
You will need
- 3/4 large Red peppers
- 5/6 ripe tomatoes
- 3/4 cloves of garlic
- 2 Table spoons olive oil
- 1 tin of tomatoes
- Half a liter of vegetable or chicken stock
- Black pepper & salt
- Jalapeño to garnish (optional)
Pre heat oven 180-200c
Roughly chop and de-seed the peppers, mix with the full garlic cloves in a bowl where the olive oil has been added now place them on a baking try on the middle shelf leave to cook for 5-10 mins then add the tomatoes full which have also now been coated in the olive oil.
Leave to cook for a further 20mins until the peel starts to crease and starts to look slightly charred on the edges.
I don’t remove the skin of the peppers or tomatoes but this is optional, it gives extra taste and I don’t like losing any nutrients.
Squeeze the garlic cloves out of their skin and add to a large pan. Then add the tin of tomatoes black pepper and salt.
Now blend with a hand blender until smooth.
Make up the stock and on a gentle heat keep adding to the soup, check for taste and serve with bread if you choice. (I always choose garlic and cheese baguette slices)
Adding a jalapeño if you feel to for an extra kick !