White bean-roasted vegetable puree soup:
If you’d like to eat more vegetables, this soup is definitely a clever (and delicious!) way to do it. The soup combines juicy tomatoes, crunchy peppers, onions, garlic and white beans. The result is a really flavoursome, vegetable-rich and hearty soup that’s perfect for lunch or dinner. A real taste sensation, because the roasted vegetables don’t hold back on the flavour! Beans add a bonus of rich vegetable protein and a more robust texture to the soup without dominating the flavour. So, if you’re afraid of bean munchies, there’s no need to be! See for yourself!
Quantity: 2-4 soup lovers
Preparation time: 15 minutes
Difficulty: Easy
You will need:
- 4 ripe tomatoes, halved (500 grams)
- 1 ½ cups of cherry tomatoes (225 grams)
- (or 725 g large tomatoes if you don’t have cherry tomatoes at home).
- 2 heads of garlic, cut off the “hat” end
- 1 red onion (halved)
- 1 red pepper (halved and seeds removed)
- 2 tbsp olive oil or water
- 250 g white canned beans
- 1 tablespoon dried parsley
- 480 ml of fruit broth (use MM Healing Broth or other natural fruit broth).
- salt and pepper to taste
- handful of fresh basil
How to make bean and vegetable soup?
Preheat the oven to 190 degrees. Line a baking tray with baking paper and place the tomatoes, garlic, peppers, onion and cherry tomatoes on the tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 35-45 minutes until the vegetables are soft.
Take the roasted vegetables out of the oven and leave to cool slightly. When the vegetables have cooled enough to no longer roast, add them to a high-powered blender (or bowl if using a blender). In the case of garlic, squeeze out the cooked contents from the skin, discard the skin. Add the vegetable stock and white beans. Mash until smooth. Then pour the soup into the pot, bring to the boil and season to taste. Serve immediately with fresh basil. Store in an airtight container in the fridge for up to four days.
