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.

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Creamy Red Pepper Soup With Macadamia Pesto

Overview

Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – 4


What’s good about it?

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INSTRUCTIONS

  1. 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.
  2. Place all the ingredients in a blender or food processor and process until smooth. Warm in a pan to serve.
  3. To make the pesto simply blend all the ingredients together in a food processor or blender adding enough oil to form a thick sauce.
  4. Spoon the soup into bowls and top with a little pesto

Did you Know?

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INGREDIENTS

1tbsp olive oil

1 onion, quartered

2 garlic cloves, crushed

250g vine ripe tomatoes, halved

4 roasted red peppers 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

Pesto

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