Recipes
Amy Hopkins’s Roast Tomato Soup
October 2, 2018

Amy Hopkins of Women’s Health SA has joined the SA Vegan Challenge for October, and has the perfect recipe for a cool spring evening: Roast Tomato Soup!
Ingredients
– 10-12 tomatoes
– 5-6 cloves garlic (unpeeled)
– 2 chopped red onions
– 2 chopped red peppers
– salt & pepper to taste
– sprinkling of paprika, thyme, oregano
– a good drizzle of olive oil
– chilli flakes (optional)
– 2 cups veg stock
– 1/4 cup coconut cream
Directions
– Preheat the oven at 200ºC.
– Place the tomatoes in a large roasting tray with the garlic, onions, peppers and chilli flakes (if you like a little bite).
– Season with salt, pepper, paprika, some thyme and oregano and a good drizzle of olive oil.
– Roast for 1.5hrs.
– Once juicy and blistering, remove and blend with the veg stock and coconut cream until smooth.
– Serve with fresh basil, a drizzle of olive oil and a little more coconut cream if desired.
Let us know if you try this recipe, and don’t forget to share the pics online with the hashtag #SAVeganChallenge!