Fall is almost here. I can smell that crisp fresh air, it’s my favourite time of the year. Leaves on the trees begin their transformation to stunning shades of orange, red and yellow. The colours are incredibly beautiful. I could boast about the flavour of these soups all day long, they are not only healthy and healing but also super delicious! Tomatoes are rich in lycopene and bell peppers provide plenty of beta carotene, which are both free-radical-fighting antioxidants.
Here is the recipe:
ROASTED RED PEPPER AND TOMATO SOUP
7 medium to large red bell peppers (around 3 ½ pounds), halved, seeded, membranes removed
1 whole bunch garlic (you can go with 4-5 cloves if you are not too crazy about garlic)
2 tablespoons olive oil
1 large yellow onion, chopped
10-12 tomatoes
2 teaspoons ground cumin
1 ½ teaspoon smoked paprika
1 lemon juice (lemon juice always brings out flavours)
1 ½ teaspoon salt
¼ teaspoon cayenne pepper (optional, skip if you’re sensitive to spice)
4 cups (32 ounces) vegetable stock with peppers
½ cup water (optional)
1 teaspoon fenugreek
Lemon zest
1 tablespoon Palm Sugar
Thyme
RED LENTIL AND SPINACH SOUP
6-8 cloves of garlic finely chopped
1 white onion finely chopped
2 tablespoon oil
1 tablespoon cumin seeds
1 teaspoon red chilli powder or as per your taste
1 tablespoon coriander powder
1 teaspoon turmeric
A pinch of asafoetida (It supercharges the flavours of other ingredients)
2 cups spinach
Ratio of lentils is 1:3 one cup of lentils with 3 cups of water
source
0 Comments