13
Roasted Red Pepper and Tomato Soup
Serves 4
•
3 red pepper, de-seeded and halved
• 1 onion, unpeeled and halved
• 4 large plum tomatoes
• 4 garlic cloves, unpeeled
•
350ml vegetable stock
• 15ml tomato puree
• Salt and pepper
1.
Preheat the oven to 200°c/Gas mark 4.
2. Place the peppers (cut side down), onion, tomatoes and garlic on a baking tray.
3.
Cook in the pre-heated oven for 30 minutes or until tender and well browned.
4.
Leave the vegetables to cool for 10 minutes then peel them. Place the vegetables
and half the stock in the blender and blend on a low speed setting until smooth.
5. Place in a pan and add the remaining stock and tomato puree.
6. Bring to the boil.
7.
Season to taste and serve.
Hearty Hummus
•
410g can of chick peas in salted water
• 2 cloves garlic, peeled
• 2 teaspoons of light tahini
• 2 tablespoon of Greek yogurt
• Juice of ½ lemon
•
60ml extra virgin olive oil
• 2 teaspoons of cumin powder
• Salt and freshly ground black pepper
To garnish: Olive oil and cayenne pepper
1. Drain the chick peas, reserving the liquid.
2.
Place 75ml (5tbsp) of the reserved liquid along with the rest of the ingredients into the
blender jug and blend on a high speed setting.
3.
The finished hummus should be smooth and creamy.
4. Transfer what you need to a serving dish, drizzle over a little more olive oil and
sprinkle with cayenne pepper. Pour the rest into an airtight container and refrigerate.
