If for nothing else, this lockdown has taught me to utilise my kitchen. I am not going to lie – if The Cave didn’t come with a dishwasher included in the rent, I would be living in PB&J sammies, served on paper plates and drinking my coffee out of a paper cup.Continue reading
I like to cook. And bake. BUT, I must really be in the mood to do so. Like yesterday – when I finally tried out a recipe I received in one of the daily newsletters to which I subscribe. The recipe was originally published on Cupcakes & Couscous – a food blog by Teresa Ulyate
I’ve shared the final image with a few friends who’ve asked for the recipe, so here it is, in full, with the photos being my own. I halved it as it was only for The Toppie, The Bean and I.
Vegan recipe for Roasted Tomato and Red Pepper Soup
16 large tomatoes
4 red peppers
olive oil for drizzling
3 tbsp dried mixed herbs
salt and pepper
1 punnet (20g) fresh basil
1 x 400g tin cannellini beans, drained
4 tbsp tomato purée
1.2 litres vegetable stock (or water)
2 tbsp tamari
Preheat your oven to 190ºC and lightly grease two baking trays.
Quarter the tomatoes and cut the red peppers into thick strips (discard the seeds).
Arrange the tomatoes and peppers on the trays. Drizzle with olive oil, sprinkle the mixed herbs on top and season with salt and pepper.
Bake for 30 minutes.
Allow the tomatoes and peppers to cool slightly. Place in a blender with the basil, beans, tomato purée, veggie stock and tamari.
Blend until smooth.
Transfer the soup to a pot and heat. Check the seasoning, then serve with toasted bread.
It may have been a simple meal, but it left me feeling like an absolute Masterchef! Honestly, I’m not sure when the urge to cook or bake will strike again, but when it does, I sincerely hope I can replicate the feeling I got from making this soup.