WINTER has arrived and chef Nilla Tomkins from Vanilla Food shares this delicious soup recipe with all ingredients found at Bio Shop Noosa. Add some Tanglewood Bakery organic sourdough and you have a sensational meal that will warm you from the inside outside out.
Spicy Roast Tomato and lentil Soup
Ingredients
1kg overripe organic tomatoes, cut into quarters.
2 tins of organic peeled tomatoes.
10 whole cloves of garlic.
1 brown onion, diced.
2 red chilies, finely chopped.
2 celery stalks, chopped.
2 tablespoon ground coriander.
2 tablespoon ground cumin.
2 tablespoon honey.
Method
1) Put tomatoes and garlic on an oven tray, lined with baking paper. Sprinkle four tablespoons of extra virgin olive oil, salt and pepper. Roast for 30-40 minutes on 160C, or until soft.
2) Combine other ingredients in a large pot with three tablespoons of extra virgin olive oil. Saute until onions becomes translucent.
3) Add the roasted tomatoes and two tins of organic peeled tomatoes.
4) Cook for about 30 minutes, add one bunch of chopped fresh coriander and two tablespoons of honey.
5) Cool a little before blending to a smooth consistency. Season with salt and pepper and add one tin of organic lentils.
This delicious soup is best served with Tanglewood organic sourdough available at Belmondos Organic Market.
