It's been over a month since I last shared a recipe with you guys. In fact it's been over a month since I last cooked a meal. Not because I've fallen out of love with cooking, but because we went travelling through South America the entire summer.
But now I'm back and delighted to present you with a recipe I KNOW you'll love. That's cuz this vegan tomato and red pepper soup is utterly delicious, creamy, healthy and super simple to make. Moreover it's a recipe you can find in Jessica Sepel's new cookbook entitled LIVING THE HEALTHY LIFE which - wait for it - is up for grabs this week :).
SO WHAT IS THE COOKBOOK LIKE...
LIVING THE HEALTHY LIFE is Jessica's second book (see my review of her first book here). In it she shares not 'only' yummy, fun recipes, but also a number of different meal plans that help improve sleep, nourish thyroid health, assist with weight loss or support the body in managing the symptomes of stress. Cool, right?
All the recipes focus on real, whole, seasonal ingredients bursting with flavours, vitamins and minerals. As a consequence the recipes are colourful in addition to being easy, quick and delicious to make with today's recipe being a perfect example of what you can expect from the book.
HIGHLIGHTS FROM THE COOKBOOK INCLUDE...
I've made today's vegan tomato and red pepper soup about 3 or 4 times already. It's THAT yummy. The thick and creamy peanut butter acai bowl, the Thai spiced paleo granola and the bounty smoothie also caught my eye though. In short, LOTS to get stuck into.
WHAT YOU NEED TO BE MINDFUL OF...
Like Jessica's first book, this is NOT a vegan cookbook. In fact it's not a vegetarian cookbook either BUT it does include a lot of vegetarian, paleo and even vegan recipes PLUS I feel it is a great book to help those transition from a meat heavy to a more whole food plant-based diet without going cold turkey so to speak.
WHAT YOU NEED TO DO TO WIN A COPY...
THE COMPETITION IS NOW CLOSED! All you need to do for a chance to win is tell me: What is your favourite cake flavour in the whole wide world? But please be quick with your answers, entry to this giveaway closes at midnight (Greenwich Time) on Monday, September 11th, 2017. The winner will be picked and notified within a week of the closing date. CONGRATULATIONS ANGELA, YOU'RE THE WINNER!
Please note that this competition is open to UK residents only. Therefore, I'd be super grateful if you can be clear when you comment whether you live in the UK or not. And even if you don't live in my neck of the woods, please do feel free to let me know about your struggles anyway. As always I'm super interested to read your answers no matter where you live. Good luck everyone!
Thanks for reading.
P.S. There's still time to sign up to the 3-day food styling and food photography course I'm hosting with Aimee from Twigg Studios. You can find the details here. And if you're not UK based, why not join the FREE 12-day instagram photography challenge instead. LOTS more information is on the blog now. Registration closes soon, so be quick ;)!
P.P.S. Always want to know when I'm hosting cookbook give-aways on the blog? Then please sign up to my monthly newsletter below and you always will.
VEGAN TOMATO AND RED PEPPER SOUP RECIPE
Preparation time: 15 minutes
Cooking time: 75-80 minutes
3 large red peppers (I used the variety as shown in the images above)
3tbs olive oil
6 ripe plum tomatoes
1 red onion, finely chopped
1 garlic clove, crushed
2tsp smoked paprika
coarse ground pepper (and salt) to taste
1 bunch of basil, stems removed, chopped + extra for garnish
750ml vegetable stock
Added extra (optional)
a drop or two of vegan cream (I used soya single cream for food photography purposes)
Preheat the oven to 200C (180C fan/Gas 6) and line two baking trays with baking paper. Cut the peppers in half, remove the seeds and inner membrane. Arrange on one of the prepared trays and drizzle with some olive oil. Cut the tomatoes into quarters and arrange on the second tray, cut side up, Drizzle over some olive oil.
Place the trays in the oven and roast the vegetables for 30 minutes.
Meanwhile, heat some olive oil in a large saucepan over a medium heat, add the onion and garlic and cook until softened.
Add the paprika and season to taste with pepper.
Add the roasted pepper and tomato, then stir in the chopped basil and saute for 15-20 minutes. Pour over the stock and bring to the boil, then reduce the heat to low and simmer for a further 20 minutes. Next blend the soup with a stick belnder or (like I did) in a vitamix, until smooth and creamy.
Taste and adjust with salt if need be. Garnish as you see fit and enjoy!
Tip 1: If you need this recipe to be gluten-free, use a gluten-free stock cube!
Tip 2: Serve with toasted bread (gluten-free if that's your thing)