ROASTED TOMATOES & BROCCOLI SOUP

This soup is the perfect weeknight dinner, perfectly filling and delicious. I like to make it in winter/autumn months or when I arrive from work and I am tired, so I place all the ingredients in the oven whilst I take a shower, it is so heart-warming! I always feel really relax after having it.

Tomatoes are rich in vitamin C whilst broccoli is a great source of Iron, vitamin A, vitamin C, magnesium, vitamin B6 and calcium. Pumpkin seeds are really high in calcium as well.

My favourite thing about this soup is how just a few ingredients brings so many different and delicious flavours after roasting them, so good!

INGREDIENTS:


6 regular tomatoes

1 cup of broccoli

3 sticks of rosemary

10 leaves of basil

1 lemon

A pinch of Himalaya salt

A pinch of herbs de Provence

A pinch of pepper

4 tablespoons of olive oil

3 tablespoons of pumpkin seeds


Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 2 serves


METHOD:


1 Turn your oven to 190C.

2 Cut the tomatoes into four slices and the broccoli into small pieces.

3 Place the tomatoes and the broccoli in a baking tray.

4 Add the leaves of basil, olive oil, lemon, Himalaya salt and herbs de Provence, give it a good mix to make sure that you get all the spices and the oil all over the vegetables.

5 Put on top of the veggies the rosemary sticks.

6 Roast at 190C for 30′.

7 Once the vegetables are roasted, simply blend them until you get a soup consistency, don’t add the rosemary sticks.

8 Once served, add the pumpkin seeds on top, enjoy!

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