VEGAN Tomato & Red Pepper soup |
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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 1 |
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Ingredients:
3 whole(s) red peppers |
20 whole(s) tomatoes |
2 teaspoon(s) mustard seeds |
1 tablespoon(s) creamed horseradish |
1 whole(s) onion |
2 cup(s) stock |
1/2 cup(s) soy milk |
Directions:
1. ) Sweat chopped onions & mustard seeds for 2-3 minutes (In marge or oil according to personal preferences. Stir in horseradish.
2. ) Add 20 roughly chopped tomatoes and sweat for a further 2 minutes
3. ) Add stock (I use garlic, but you cold use a veggie stock)
4. ) Simmer for 2 hours
5. (Meanwhile)
6. i) Halves and de-seed peppers then roast in a very hot oven till the skins blacken
7. ii) Cover in a bowl for 20 minutes then remove skins.
8. (back to main recipe)
9. ) Liquidize/blend the tomato mixture and the peppers
10. ) [IF you want a creamy soup... put the result through a fine sieve]
11. ) Add milk, then gently reheat.
12. (garnish. Optional)
13. -3 Fry's Vegetarian sausages (chopped in to cubes) & 4 slices of bread mad into croutons.
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