Wednesday, April 6, 2011

Sweet tomato and roast capsicum soup, dairy free.

That winter chill is inching its way into the air as the days begin to grow shorter. Seems like there's nothing too much to be pleased about there, but that's where you're wrong! The best thing about cold weather is that it is perfect for soup! I love soup, and I'll often cook a big batch and have it for lunches throughout the week, and also I'll freeze a container or two to heat up when I've got no time to cook.

Dairy free tomato and roast capsicum soup


INGREDIENTS:
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)

METHOD:
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.

3 comments:

  1. I prefer Massel stock cubes - vegeta stock powder is packed with MSG :-(

    ReplyDelete
  2. Thanks for the tip Kirsty! I'll try that next time.

    ReplyDelete

Thanks so much for taking the time to comment!

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