Detox Tomato Soup
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- Serves: 6-8
- Preparation: 45
- Cooking: 15
- Ready: 60
This tomato soup from Adam Gray is high in nutrients and bursting with flavour – good for those Meat Free Mondays when you feel like a detox after a heavy weekend!
Ingredients
- 8 red peppers, deseeded and cut into 2 cm pieces
- 1 large onion, peeled and cut into 2 cm pieces
- 2 red chillies, finely sliced
- 8 plum tomatoes, chopped into 2 cm pieces
- 100 ml rapeseed oil
- 1.5 litres vegetable stock
- salt
- pepper
Method
Put a heavy-based saucepan on a medium heat and add the rapeseed oil. When hot, add the onions and chillies, then fry for 5 minutes without colouring – stir until they begin to soften.
Now add the peppers and cook for another 5 minutes, stirring occasionally. Then add the plum tomatoes and continue to cook until they soften.
Pour in the stock, bringing to the boil, then simmering gently for 15 minutes. Season with the salt and pepper. You can leave the soup chunky or blend until smooth if you prefer.
Additional notes
Recipe courtesy of Great British Chefs. Visit their site for more delicious vegetarian recipes.
Adam Gray’s Detox Tomato Soup recipe is both high in nutrients and bursting with flavour. Serve hot in the winter with a little herb oil, and in the summer enjoy it chilled like a gazpacho.
