Roasted red pepper soup

The  carnival is over I'm so glad about that, though I haven'd been going near it. Beside the supermarket most store are closed. The only good thing is, that the supermarket was almost empty, no long standing in a row at the cashierdesk. (hope it's written right).

Coming home into the warm, my stomach said "hungry". In my refrigerator I still had some pepper to be done befor getting all wrinkled up and I was thinking what to do with them. A sandwich or a soup? As for the cold weather I decided for the soup and it was pretty fast done.


Roasted red pepper soup

Prep time: 10 min
Cook time: 15 min

Ingredients:

50 g red lentils- ground
2 tbs olive or coconut oil
1 large onion- half chunky sliced and half finely diced
2 cloves garlic (or 1 tsp roast garlic powder)
1 tin of tomatoes
3 red peppers (half or 1 reserved)
400 g veg stock
Salt, pepper and cayenne pepper to taste

Method:

Halve and roast the peppers (reserve 1 half) until the pepper has blistered.

Meanwhile saute the diced onion and garlic for 5 minutes, and then add the peppers and all remaining ingredients to the pan and cook for 10 minutes.

Meanwhile sliced the remaining pepper half and roast the pepper and remaining onion slices for approx 8-10 minutes until golden.

Puree the soup mixture with a hand blender and serve with the extra pepper and onion slices on top.

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Oat bake with tomato and caramelised onions





 

Ingredients- oat base

 

½ cup oats

¼ cup buckwheat flower

½ tsp heaped baking powder

1 tbs ground flax/chia

1 tbs nutritional yeast (optional)

½ tsp stock paste or stock cube to taste

¼ tsp salt (or to taste)

1 tsp soy sauce/liquid aminos

1 tsp olive oil

¼ cup soy yoghurt

Approx. 3 tbs soy milk as needed

 

Ingredients- topping

 

1 small red onion- sliced

Handful baby vine tomatoes- halved

Few leaves fresh basil- shredded

2 tbs chutney of choice

 

Instructions

1. Mix the dry ingredients together and then add the wet ingredients and mix well well to form a thick but easily spoonable batter.

2. Spoon/pour into a baking rind/mini pie tin/muffin tins. Smooth the top and bake at 180C for approx. 10 mins until risen and just turning golden on top.

3. Whilst the oat bake is cooking, prepare the onion and fry for approx. 5 mins until soft and golden, adding the tomato after a couple of minutes. Just before removing from the heat add the chutney to heat through.

4. Serve the topping mix over the oat bake and top with shredded basil leaves.