Here in England, the weather is having major mood-swings.. one day I’m loving smoothie bowls and fresh salads in the sun, the next I’m enjoying creamy bowls of porridge and warming soups by the fireplace! It’s amazing how the weather truly does affect the way you feel and the way you eat, I often find with sunnier days I needless to feel content, whereas when it’s colder I need more nourishment. This soup is my go-to lunch at the moment when it’s colder and I need something filling, and nutritious. It’s bursting with flavour, rich in taste and unbelievably satisfying! It’s packed with nutrients and is especially geared for promoting a healthy heart. Tomatoes & sweet potatoes contain an abundance of Vitamin C, E and Beta-Carotene which all work together to promote a healthy heart. Tomatoes also contain lycopene, which helps to strengthen the cell walls of blood vessels and remove bad cholesterol from the bloodstream Cooking them as in this recipe enhances the lycopene levels by up to six times!
I’m loving this creamy soup with my Quinoa & Chia seed bread for some supercharged dipping!
400g / 2 cups – cherry tomatoes
500g / 3 medium – red peppers
700g / 4 medium – sweet potatoes
3 tsp – Bouillon powder (vegetable stock powder)
500ml / 2 cups – water
(add more bouillon/water for a runnier consistancy!)
Preheat the oven to 190 degrees Celcius. Chop the tomatoes in halves, the red peppers into chunks, and the sweet potato into small cubes. Place on a roasting tray, drizzle with olive oil and roast for around 20-25 minutes until everything is soft.
Add the roasted vegetables to the blender with the bouillon and water. Blend until smooth!