Za'atar Roasted Red Pepper and Tomato Soup
The use of sun-dried tomatoes was a stroke of genius on this one, and also means you aren't reliant on ensuring you have fresh tomatoes in the fridge. Storecupboard strikes gold again with this Za'atar Roasted Red Pepper and Tomato Soup!
Ingredients
- 6 red peppers
- 1 large red onion or 2 small
- 2 tablespoon za’atar
- 295 g sundried tomatoes this weight includes approx. 140ml oil from the jarred sun-dried tomatoes I used
- 1 garlic bulb only approx. 5 cloves are added to the soup when being blended
- sea salt
- 2 vegetable stock cubes
- 1 litre water
Instructions
- Pre heat over to 180C fan / 200C / 400F or Gas Mark 6
- Chop 6 red peppers & 1 large red onion into chunks and put them into a foil lined baking tray
- Add 2 tablespoon za’atar to the vegetables then 295 g sundried tomatoes (including approx. 140ml oil from jarred sun-dried tomatoes), then toss it all together
- Chop top off 1 garlic bulb, drizzle in oil and sprinkle with sea salt and wrap in tinfoil before placing in the middle of baking tray
- Roast all the vegetables in the oven for 40mins
- Add all roasted vegetables to a blender (I’m using my @ninjakitchenuk blender) with 2 vegetable stock cubes in 1 litre water295 g sundried tomatoes and approx 5 of the roasted garlic cloves
- Blend up until your reach a smooth consistency and serve with some olive oil, black pepper and fresh herbs (like parsley) as an optional garnish
Nutrition
Calories: 174kcalCarbohydrates: 38gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 294mgPotassium: 1977mgFiber: 9gSugar: 24gVitamin A: 4207IUVitamin C: 174mgCalcium: 98mgIron: 7mg
Tried this recipe?Let us know how it was!