Sunday, January 20

Roast Tomato, Pepper and Carrot Paleo Soup

Can eating soup help us tackle overeating?  This study suggests yes and our own experience in the Oliver family would endorse that as we are finding it a useful antidote to the relentless bitter cold we are experiencing up here in the Yorkshire Dales.  Soup feels like a good thing to eat and brings with it a delicious feeling of satiety and warmth.  Last night we cooked up this roast tomato and pepper soup.  Easy, tasty and filling we added some cooked chicken on the side (for adults) kids simply chucked it in the bowl, mixed and ate.  What's your favourite paleo soup recipe?

Ingredients

6 vine ripened tomatoes, cut into thick slices

3-4 carrots, cut lengthways

1 jalapeno pepper (in a jar - check what has been used to preserve it), sliced (found in Tescos)

Coconut oil to roast the veg in

1 onion, diced

3/4 tspn smoked paprika (try Tescos)

1/4 tspn ground cumin

3 cups chicken stock

Salt and fresh black pepper to taste

Swirl of coconut milk to garnish with avocado

Method

Lay the slices of tomato, carrot and pepper onto a baking tray

Add the coconut oil and roast at about 180C for about 45 + mins (til roasted - watch and see)

Fry the diced onion in a pan in some coconut oil or ghee

When translucent add the spices and roast vegetables

Add most of the chicken stock and bring to the boil

Simmer for ten minutes

Blend the ingredients with a stick blender adding some more stock if the consistency is too thick (personal preference only)

Swirl with coconut milk and garnish

Ready to serve

NOTE: There are other supermarkets that sell these ingredients - we seek to highlight availability in the UK!


1 comment:

dreamer said...

I just wanted to say I have been enjoying your recipes.Today I will be making soup with some wild goose that I have just roasted.Haven't decided yet which veggies to use along with it as it is very meaty but very tasty.