This peppery soup is an excellent source of healthy vitamins – and it’s delicious! One bowl will fill you up.
Cook/steam 3 tomatoes, 3 carrots. Roast 3 large red bell peppers and de-seed them and remove the skin.
Mash all the veggies well and then liquidise, adding 1 cup warm water.
Pour 1 tbs olive oil into a pan. Fry 2 onions, few cloves garlic, add 2 crushed stock cubes, ½ tsp fresh or dried herbs – oregano, basil, cilantro (coriander leaves) parsley or rosemary. Add the veggie broth.
Add salt and 2 pinches of crushed black pepper, then cook for few minutes and serve hot with fresh garlic bread.
By Christ & Co.