This is a speedy antioxidant packed soup. An excellent source of carotenoids, lycopene and vitamins C and E. The addition of cashew nuts provides protein but also creates a wonderful creamy texture to the soup. Top with the dairy free pesto which is equally delicious stirred through cooked vegetables, rice or used as a dressing.
Preparation time – 15 minutes
Cooking time: 25 minutes
Serves – 4
What’s good about it?
Rich in antioxidants, carotenoids and vitamin C this is a delicious skin boosting soup.
- Preheat the oven to 190C. Place the tomatoes, onion, garlic in a baking tray. Drizzle over the oil and toss to coat. Bake in the oven for 20 minutes.
- Place all the ingredients in a blender or food processor and process until smooth. Warm in a pan to serve.
- To make the pesto simply blend all the ingredients together in a food processor or blender adding enough oil to form a thick sauce.
- Spoon the soup into bowls and top with a little pesto
Did you Know?
Information to follow soon.
1tbsp olive oil
1 onion, quartered
2 garlic cloves, crushed
250g vine ripe tomatoes, halved
4 roasted red peppers from a jar drained
75g cashews, soaked 1–2 hours then drained
400ml hot vegetable or chicken stock
Himalayan salt and Black pepper to taste
Juice of ½ lemon
1tbsp nutritional yeast flakes
2 pinches cayenne pepper
pinch of smoked paprika
50g/2oz basil leaves
2 tbsp nutritional yeast flakes
60g/21⁄2 oz macadamia nuts
5 tbsp olive oil or flaxseed oil
Pinch of Himalayan salt
2 tsp lemon juice