INGREDIENTS ·
1 1/2 tbsp coconut oil
2 red onions, finely diced
4 red peppers; chopped, these can be roasted beforehand for a smokier, sweeter flavour
1/2 tsp dried chilli flakes
2 1/2 tsbp goji berries
1 tbsp Pulsin' protein (pea & soya bean) powder (optional)
Red pepper goji tomato soup
- 3 plump garlic cloves, minced
- 2 carrots, peeled & finely diced
- 400g tin of canned tomatoes or 400g freshly chopped tomatoes
- 500ml stock (I use vegetable bouillon)
- 1 tsp tamari or soy sauce
- To garnish: fresh basil, handful of goji berries, sprinkle of ground flaxseed
Here is a corker of a soup; delicious, healthy, low carb, low cal, vegan, gluten-free, cheap to make and it freezes well. This red pepper, goji & tomato soup is packed with vitamins (C, A, K, E..ooh that spells cake!), antioxidants and lycopene, the red-orange pigment which may help protect against certain cancers.
To make this soup even more nutrient dense, I have added some goji berries & protein powder (soya or pea) varieties both work well). Please note, the protein powder helps makes this soup a little creamier in consistency & more satisfying, but can be left out if you prefer.
You can also garnish this soup with some ground flaxseed, fresh basil and goji berries, but this soup is just as delicious without…
INSTRUCTIONS
- Melt coconut oil on a big non-stick pot. Add minced garlic & chopped red onion & brown for about 7 mins.
- Then add the diced carrot & red pepper (roasted or un-roasted) & fry for a further 7 mins.
- Add the tomatoes (canned or fresh), chillies, goji berries, stock & tamari / soya sauce & bring to a simmer for 10-12 mins.
- Add the protein powder if using. Mix well. Season with salt & pepper to taste.
- I like to blend the soup into a creamy consistency, but you can have this soup chunky if you prefer…
- Garnish with ground flaxseed, fresh basil and a handful of goji berries.