Roasted Red Pepper and Tomato Soup

After the longest and harshest winter ever summer finally arrive in May and we’ve been blessed with temperatures of up to 23°. If you’ve ever been to Ireland you might have noticed that we like to talk a lot about the weather, you see we get so much bad weather that once the sunshine appears it’s all anyone is concerned with.

No matter what time of the year it is I like to enjoy a tasty bowl of soup but the warmer months call for a soup that’s lighter, sweeter and echoes that happy summer feeling. This soup does just that and it’s a perfect lunch for a warm, sunny afternoon. With only 6 ingredients its super easy to prepare.

red-pepper-soup-4

What you’ll need: (serves 4)

  • 2 red peppers
  • 2 can of chopped tomatoes
  • 2 onion, finely diced
  • Maple syrup to taste (optional)
  • 2 tablespoons of coconut oil
  • Sprig of thyme

red-pepper-soup-2

Method:

  1. Preheat your oven to 180°C, add 1 tablespoon of the oil to a roasting dish and heat in the oven for a few minutes. Prepare the peppers by cutting length ways into each one to get 4 to 6 pieces. Discard the centre and cut away any of the white pith. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly. They’ll take about 30mins to cook.
  2. Meanwhile, heat the remaining oil in a large pan and add the onion. Cook over a medium heat until translucent.
  3. Add the tomatoes and cook for about 30mins until the tomatoes turn to a more orange colour. Chop up the roasted peppers and add to the mix. With a hand blender or a food processor blend to a silky smooth finish.
  4. Season to taste and add a drop of maple syrup to sweeten if you think it needs it.
  5. Top with some fresh thyme.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

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Curried Pumpkin and Red Lentil Soup

This soup is a hug in a bowl, it’s packed with goodness and tastes incredible. The curry powder adds warmth and by keeping it chunky this soup is a meal in itself, perfect for bringing to work for lunch as it doesn’t spill easily. You could choose to add more stock and blend it fully to create a lighter soup that’s more of a snack or a starter, it will also serve more this way, but I love it chunky.

pumpkin-soup1

What you’ll need: (serves 6)

  • 1 large onion, finely diced
  • 1/2 tablespoon of coconut oil for frying and another 1 tablespoon for roasting
  • 4 cloves of garlic, finely diced
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 tablespoon of curry powder
  • 1 ltr of veg stock
  • 1/2 small pumpkin cut into 2cm x 2cm cubes (you can use the other half in a tagine, click here for the recipe)
  • 200g red lentil

pumpkin-soup3

 Method:

  1. Preheat the oven to 200°C. Put 1 tablespoon of coconut oil into an oven tray and place in the oven. Once the oil has melted and is hot remove the tray and add the squash. Gently move the squash around the tray to evenly coat in the oil. Roast for 20 minutes, turning once.
  2. Rinse the lentils with cold water and set to the side. Heat the remaining oil in a large pan and add the onions. Cook until translucent and stir occasionally. Add the garlic and cook for a further five minutes, stirring occasionally.
  3. Add the curry powder and the spices and stir for about 2 minutes until all of the aromas have been released. Add the lentils followed by 1litre of veg stock.
  4. Bring to the boil, cover and reduce to a simmer, cooking for about 30 minutes or until the lentils are cooked.
  5. Remove the pumpkin from the oven and add half of it to the lentil mix. Stir in and roughly blend, you don’t want a smooth texture. If you need to add a little more liquid at this point do so a little at a time.
  6. Serve in bowls and top with some more of the pumpkin cubes.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx