Roasted Tomato & Basil Soup

Soups are such an easy way to cram a whole load of nutrients into one bowl. You can chuck in any veggies that are still in the fridge and are starting to look a little sad or even add some leftover cooked meats. This week I had a slow cooked turmeric chicken and veggie casserole thingy that I just didn’t feel like so I threw it all in a big pot with some bone broth, heated it up, blended it to smooth & dinner was served. Using homemade BONE BROTH is a great way to get loads of minerals, calcium, magnesium and gut-healthy gelatin into yourself too, it’s super easy to make and I keep a few frozen batches in the freezer all the time. You know why your nana used to make chicken soup when you were sick? Because over 70% of your immune system is in your gut, if your gut isn’t healthy you get sick all the time! Heal and nourish your gut with nutritious homemade stock/broth to keep that immune system healthy…. See, nana’s know their $hit.

10-12 lge ripe tomatoes
1/2 cup fresh basil, chopped roughly
1 L BONE BROTH or stock (chicken or veggie)
Good pinch of salt & pepper

2 cups coconut cream
2 cups chopped basil leaves
Salt & pepper

In a large pot add the tomatoes, broth, salt & pepper, & the first lot of basil. Bring to the boil then reduce to simmer for about 30mins. Use your stick blender to blend until smooth.

In your food processor (or use your stick blender again), blend the coconut cream, basil, salt & pepper until smooth.

Pour the soup into bowls and drizzle with the coconut cream & basil mix then swirl through. DELICIOUSNESS!

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