M O D E L .M A N G E .T O U T

natural recipes + simple rituals for effortless modern thrivance

TOMATO, RED PEPPER AND COCONUT SOUP

BRUNCH, LUNCH, VEGETARIAN, VEGANdanielle coppermanComment

It’s soup season. We are so far into soup season it hardly seems like i will ever eat anything other than soup again. I've almost forgotten that food exists in its solid, fresh and raw form - this soul food has taken over my kitchen and nothing makes it onto my plate or bowl without passing the blender. 

This soup is incredibly high in antioxidants and is alkalising and soothing to the digestive system. Deep red vegetables contain phytochemicals which are substances found only in plants that help fight disease. Tomatoes and red peppers are essential to health and are high in lycopene, a phytochemical that helps reduce the risk of several cancers. It is important to incorporate a multicoloured mixture of fruit and vegetables into your diet, as each different one contains different antioxidants, vitamins and minerals, which in turn provide their own different benefits. Getting a mixture of fruit and vegetables into your diet will mean your body receives a mixture of benefits. Some vitamins and minerals are even known to be more easily assimilated and absorbed by the body when consumed alongside others. 

INGREDIENTS
1 Tablespoon Coconut Oil
Olive Oil, for roasting
4 Large Tomatoes, chopped
1 Red Pepper, chopped
200g Cherry Tomatoes
1 Tin Coconut Milk
2 Large Cloves of Garlic
1 Tablespoon Sumac
As much Chilli as you can handle
2-3 Tablespoons Nutritional Yeast
30g Fresh Ginger, sliced
Juice of 1 Lemon
Tamari, to season
Roasted Pumpkin Seeds, to top.

METHOD
Preheat the oven to 170c. Pierce the skin of the tomatoes several times and chop the pepper roughly then place on a baking tray and drizzle with olive oil, sesame oil or avocado oil and salt. Place two cloves of garlic on the baking tray too and roast for about 30-40 minutes, until the vegetables are soft. Meanwhile, halve the cherry/baby tomatoes and heat them in a saucepan to simmer them into a thick sauce. Add a little oil and water and simmer until the tomatoes are broken down and begin to resemble a paste.
Remove the large tomatoes and the red pepper from the oven and place the vegetables in a bowl of cold water. Now do your best to peel the skins off - otherwise your soup will be bitty.
Melt the coconut oil in a large saucepan over a medium heat. Pour in the chopped tomatoes and then add the roasted vegetables and garlic, the sumac, chilli, nutritional yeast, ginger and lemon juice and stir until combined. Add the coconut milk next; i used a little less than the entire tin and used the leftover in a smoothie, but add as much or as little as you want depending on how thick, rich or creamy you want it to be. Bring to the boil momentarily and then reduce the heat back to medium, or a little lower. Simmer for about 30 minutes. Let cool briefly once everything looks soft and like it has amalgamated. Transfer into a blender and blend until smooth. You can leave it unblended if you want a chunky soup, or just blend it for 1 minute if you want it somewhere in the middle.

Season with salt and pepper or tamari, and drizzle with olive, sesame or avocado oil. Enjoy with rye bread (toasted twice) or my popular Miracle Bread and top with a spoonful of solid coconut milk and toasted nuts or pumpkin seeds.