Spanish Roasted Tomato Soup
Serves
6
Total Time
1hrs 15mins
Calories
716
A very easy and delicious soup, full of lycopene and tomatoey goodness.
- Roma tomato1.5 kghalved
- Red capsicum1deseeded, cut into eighths
- Garlic clove2
- Pink himalayan salt flakesas needed
- Black pepperas needed
- Extra virgin olive oilas needed
- Balsamic vinegaras needed
- Coconut sugar2 teaspoons
- Smoked paprika3 teaspoons
- Cayenne pepper1 teaspoon
- Canned chickpeas400 gdrained
- Flat-leafed parsleyas needed
Ingredients
- 1. Pre-heat oven - 160°C
- 2. Add roma tomato, red capsicum and garlic clove to a clean baking dish
- 3. Sprinkle with pink Himalayan salt flakes and black pepper
- 4. Drizzle with extra virgin olive oil and balsamic vinegar generously
- 5. Roast - 1 hr, 160°C
- 6. Let cool slightly
- 7. Transfer content of baking dish to TM bowl
- 8. Add coconut sugar, smoked paprika and cayenne pepper
- 9. Blend with MC on - 30 sec, speed 10
- 10. Then add most of the chickpeas to the TM bowl
- 11. Blend with MC on - 30 sec, speed 10
- 12. Serve immediately garnished with reserved chick peas and fresh parsley to taste
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
