Tuesday, July 1, 2014


When I'm trying to eat healthier or cleansing from a weekend of too much drinking or junk food, I usually make myself a bunch of different soups to store in the fridge/freezer that will last me the week. More often than not, I use only vegetables and herbs to keep to the “clean eating” theme and save the meat for when I feel like my body has replenished its much needed nutrients and I don't feel so bloated anymore. My favorite by far is tomato soup. My version oven-roasts the tomatoes first before combining with other ingredients. Here's how:


½ kilo native tomatoes (these are small, but not as small as cherry tomatoes and definitely cheaper!)
salt and pepper, to taste
Dash of olive oil
1 red onion, chopped
2 cloves of garlic, chopped
2 cups vegetable stock
1 tsp Fresh Oregano
1 tsp Fresh Rosemary
Handful of Basil Leaves

How to:

  • Slice tomatoes in half and place halves on an oven safe tray or dish. Sprinkle with salt, pepper, olive oil, rosemary and oregano.
  • Roast in oven for about 40 minutes.
  • Remove from oven and allow to cool slightly
  • Cook onion and garlic in a pan. When softened, add roasted tomatoes
  • Add Basil leaves.
  • Transfer to a blender and pulse until it turns into a thick liquid.
  • Add stock little by little and pulse until you get to the desired consistency
  • Serve with a salad or on it's own.

No comments:

Post a Comment