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Tomato Carrot and Pepper Soup
Tomatoes - 2 kg
Red peppers – 2
Onions - 2
Garlic – 4 cloves
Finely chopped chili – 1 tsp
Vegetable stock – 500 ml
Cabbage leaf – 1 small
Oil – 1 tsp
Toasted Wholegrain Bread
Cut a cross in the stem end of tomatoes. Place in an ovenproof dish.
Peel onions and cut into quarters. Place in dish with tomatoes.
Wash unpeeled garlic. Add to dish.
Cut peppers in half. Remove seeds and place cut-side down in dish.
Bake vegetables at 200˚C/ Gas 6 for 40 minutes.
Remove from oven and peel off tomato skins. Squeeze garlic from skins.
Put tomatoes, garlic, roasted vegetables and chili in the bowl of a food processor or blender and process until smooth.
Pour into a saucepan. Add a little stock to processor or blender and process to remove vegetable residue.
Pour into saucepan with the rest of the stock. Bring to the boil.
Roll cabbage leaf up tightly and shred very finely.
Serve soup garnished with cabbage shreds and drizzle a little oil. Put some fingers of toasted wholegrain bread.