Roasted Tomato Carrot and Pepper Soup

Serves:

Ingredients :

  

   2 Onions
  1 teaspoon Oil  

  2 Carrots 

  2 kg Tomatoes 

  2 Red peppers 

 4 cloves Garlic 

 1 teaspoon Finely chopped chili 

  500 ml Vegetable stock 

  Cabbage leaf 1 small

  Toasted Wholegrain Bread

INSTRUCTIONS:

  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 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.