These days my kids eat a good variety of veggies but it wasn’t always the case. During a period of fussy eating about 18 months ago I leant to find creative ways to get more goodness into their diets and, one of the best ways, I discovered, was to make soup a few times a week. They love the texture and comfort of a bowl of soup and you can really pack them full of a rainbow of fresh foods to make their nutritional value quite impressive.
This is one of my favourite soup recipes and is great during Spring and Summer when both red peppers and tomatoes come into their own. The cannellini beans give the soup lots of protein to make it satisfying and create its creamy texture. It can be dolled up by crumbling goats cheese on top or a handful of rocket leaves and a sprinkling of parmesan. It goes beautifully with garlic rubbed sour dour toast, drizzled with olive oil.
The recipe comes from Deliciously Ella’s cookbook which is one I often find inspiration from for veggie based meals.
- 16 large red tomatoes
- 4 red peppers
- 4 tablespoons of dried herbs (oregano, herbes de provence and rosemary are all good choices)
- olive oil for drizzling
- 2 large handfuls of fresh basil
- 1 400g tin of cannellini beans
- 4 tablespoons tomato puree
- 4 mugs of chicken broth or water
- 2 tablespoons of tamari
- salt and pepper
- Preheat the oven to 170• fan
- Slice the tomatoes into 4 pieces and cut the peppers into thick strips
- Place both on a baking tray and cover with the dried herbs and olive oil. Season well
- Bake for 30 minutes
- Allow to cool then place the roasted peppers and toms into a blender with the remaining ingredients and blend until smooth. I do this in 2 batches
- Warm the soup through in a pan and season to taste before serving with an extra drizzle of olive oil, some crumbled goats cheese or a handful of rocket leaves and parmesan shavings