|Dairy free tomato and roast capsicum soup|
3 cans of whole, peeled tomatoes
2 cloves of garlic, crushed
3 oven roasted capsicums (or just cheat and use the ones from a jar)
1 can light coconut milk
2 cups vegetable stock (I prefer Vegeta)
Bring the sock to simmer in a large pot, add the garlic and tomatoes. Simmer for 5 minutes then add the capsicum. Simmer for about 30-40 minutes over a low heat. Turn the heat off and stir through the coconut milk. Use a stick-mixer to blend the soup in the pot until you have an even consistency.
Easy as. Not to mention so very tasty! Quick, simple, fairly healthy and dairy-free. My ultimate meal for snuggling up with a blanket in this dear little house! Pictured in a Maxwell and Williams Oslo bowl.