While I’m loving the cold weather, it’s knocked us around and Archie, Darren and I spent the entire weekend at home with colds! But it was the perfect excuse to cook up all sorts of health-boosting meals with our freshly harvested turmeric and I’m pleased to say that after three days we’re all better!
This slow roasted tomato and turmeric soup is packed with vitamin C and anti-inflammatory and antioxidant properties. The medicinal power of food never ceases to amaze me. Plus it’s delicious and so easy…it literally takes about 5 minutes to make (not including the slow roasting time of course!), believe me I don’t have more time than that with a baby!
I invented this recipe today after buying some beautiful produce at the farmer’s market so the quantities aren’t exact but they really don’t need to be. You can’t get it wrong.
- Enough tomatoes to fill a roasting tray)
- 1 zuchinni
- 1 capsicum
- 5 cloves garlic
- knob of ginger
- knob of turmeric
- cup of pumpkin
- 5 basil stalks
- sprig of rosemary
- olive oil
- salt and pepper
- 3 cups chicken/veg stock
Preheat the oven to 120 degrees.
Roughly chop all ingredients and place in a roasting tray. Drizzle with olive oil and add salt and pepper.
Place the tray into the oven uncovered and slow roast the veggies for 2-3 hours. The house will smell amazing!
Place the roasted veggies and any liquid into a pot and use a stick blender to puree the mixture.
Add the stock one cup at a time until the soup reaches your desired consistency and bring to the boil.
Because it’s made with fresh tomatoes and no sugar, it has a slightly acidic taste (which I like) so it’s best served with a dollop of creme fraiche or greek yoghurt and basil leaves. I had mine with sourdough and cultured butter too. It’s even better the next day. Yum!