Soups

Roasted Tomato Soup

42

A family favourite in my house. My kids ask for it almost every week during winter.

4
14-16 Ripe tomatoes (cut into quarters)
1 Head of garlic
2 Medium red onions; cut into quarters (yellow onions can be substituted)
1 Liter of water
4 Tbsp pf vegetable stock granules (or 2 cubes)
Olive oil
1 Tbsp of dried basil (optional)
Line a large baking tray with foil. Lightly brush with a tablespoon of olive oil. Keeping the garlic head intact, slice off the tip of the garlic cloves. Place the garlic, cloves side up on the baking tray, arrange the tomatoes and onions on the tray too. Drizzle generously with olive oil, and then bake at 160 degrees Celsius for 50 minutes. Remove from oven and allow to cool slightly. In the meantime, place water and stock into a sauce pan and bring to the boil, reduce heat and simmer. Next transfer the roasted tomatoes and onions to the saucepan with a slotted spoon. Once the garlic is cool enough to handle, take the head and gently squeeze each clove into the pot. Now take a hand blender and blend the soup to make it as smooth or as chunky as you wish. Return to low heat and add basil. Serve hot with a side of fresh bread. I make ham and cheese pinwheels which are a lovely accompaniment to this soup.
Nutritions

Calories
274

Sodium
2302mg
95% DV

Fat
3g
4% DV

Protein
9g
18% DV

Carbs
63g
21% DV

Fiber
10g
40% DV

Marinated Taro Root

2401

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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