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Tomato and roast pepper soup
By Tarantella (tarantellauk.com) Serves 4 | Prep 10 mins | Cook 25 mins
FOR THE SOUP
4 red peppers, deseeded and chopped
2 tbsp olive oil
a pinch of sea salt and black pepper
1 large red onion, sliced up finely
1 tbsp olive oil
3 garlic cloves, sliced
1 tbsp smoked paprika
1 tsp cumin seeds
2 tbsp sun-dried tomato purée (paste)
1 tin of Tarantella chopped tomatoes
350ml (1½ cups) veg stock (broth)
1 tsp sea salt and black pepper
TO SERVE
top with extra-virgin olive oil, basil, black pepper
a swirl of vegan yoghurt (optional)
fresh bread
1Preheat the oven to 180°C/Gas Mark 4.
2Firstly, roast the peppers by adding them along with the 2 tbsp olive oil, salt, and pepper to a medium baking tray and roast in the oven for about 20 minutes or until soft and a little brown on the edges. Set aside.
3In the meantime, add the 1 tbsp olive oil and red onion to a medium saucepan and fry for 8-10 minutes until soft.
4Add the spices and garlic and fry for a further 2 minutes.
5Now add all the remaining ingredients and simmer for 5 minutes.
6When the peppers are ready, add them to the pan and cook for a further minute.
7Turn off the heat and blitz the soup to a smooth and creamy consistency with an immersion blender or food processor.
8Season well.
9To serve, top the soup with fresh basil and drizzle with olive oil.
NUTRITIONAL INFO
Calories (per serving) 202 | Total fat 11.3g Saturates 1.5g | Salt 0.32g | Sugar 15.2g Carbohydrates 24.5g | Protein 4.4g
Tip
THIS TOMATO AND ROAST PEPPER SOUP IS PERFECT FOR BATCH COOKING FOR LUNCHES.
ALL YOU NEED TO DO IS DOUBLE THE AMOUNTS OF THE INGREDIENTS AND FREEZE PORTIONS OF THE SOUP AFTER BLENDING.
Roast peppers stuffed with spiced tomato rice
By Tarantella (tarantellauk.com) Serves 4 | Prep 5 mins | Cook 40 mins
FOR THE PEPPERS
4 red, orange or yellow peppers
250g (1⅔ cups) cherry tomatoes
2 tbsp olive oil
a big pinch of sea salt
FOR THE RICE
1 tbsp olive oil
2 leeks, cleaned and chopped
3 garlic cloves, sliced
1 tbsp smoked paprika
1-2 tbsp harissa paste
250g (1 cup) cooked rice of
your choice
1 tin of Tarantella peeled
plum tomatoes
70g (½ cup) green olives,
chopped up (optional)
1 tsp sea salt
TO SERVE
fresh or liquid herbs – basil,
thyme or dill
mixed leaf salad and fresh bread
on the side
1Preheat the oven to 180°C/Gas Mark 4.
2Firstly, cut the peppers in half lengthwise and remove the seeds and stalk.
