Roast tomato and capsicum butter bean soup | By @veggie_nerd
Recipe:
Ingredients:
Add to a roasting tray with a drizzle of oil:
1kg of tomatoes, halved
1 chopped red capsicum
1 sliced onion
4 garlic cloves
Sprinkle of rosemary, thyme and pepper
Roast on 180deg for 45mins
Tip the roast veggies into a pot with
600ml vegan stock
1 tin drained rinsed butter beans
2 TBS tomato paste
1tbs maple syrup
1tbs nutrition yeast
Instructions:
Bring to a boil then remove from the heat and blend
I tipped in an extra tin of rinsed butter beans at the end (after blending) but this is optional
Serve with a drizzle of vegan yoghurt mixed with tahini, fresh parsley and pepper. And crusty bread!
__________________________
Recipe:
Ingredients:
Add to a roasting tray with a drizzle of oil:
1kg of tomatoes, halved
1 chopped red capsicum
1 sliced onion
4 garlic cloves
Sprinkle of rosemary, thyme and pepper
Roast on 180deg for 45mins
Tip the roast veggies into a pot with
600ml vegan stock
1 tin drained rinsed butter beans
2 TBS tomato paste
1tbs maple syrup
1tbs nutrition yeast
Instructions:
Bring to a boil then remove from the heat and blend
I tipped in an extra tin of rinsed butter beans at the end (after blending) but this is optional
Serve with a drizzle of vegan yoghurt mixed with tahini, fresh parsley and pepper. And crusty bread!
__________________________
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