There are so many times when soup is the only and the best option, so it’s always good to have a few soul nourishing favourites up your sleeve. This is one of those!
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| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 5 Tomatoes quartered
- 2-3 red peppers cut into chunks
- 1 Onion peeled and cut into wedges
- 2-3 Garlic cloves peeled
- 1 tsp organic extra virgin olive oil
- 3 carrots scrubbed and chopped
- 1 cup green beans trimmed and halved
- 3/4 cup Frozen peas
- 1 tin cannellini beans drained and rinsed
- 2 tbsp fresh oregano (or 1tbsp dried)
- 2 tbsp fresh parsley (or 1tbsp dried)
- 1 cup milk alternative (I use coconut)
Ingredients
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Instructions
- Preheat the oven to around 180oC then roast the tomatoes, peppers, onion and garlic in a little olive oil until soft (around 30 mins).
- Meanwhile, saute the chopped carrots in about 1cm of water in a large pan for around 5-10 minutes until starting to soften.
- Add the green beans and frozen peas and enough hot water to cover and simmer for a few more minutes.
- When the roasted veggies are done, blend adding about a cup of water and then pour this into the pan with carrots, beans and peas.
- Add in the beans and herbs and milk, plus as much water as you want to create the desired consistency, bring to the boil and simmer for a few minutes more (but not so long that the veggies go soft - you want a bit of bite!)
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