The freshest ingredients of the summer go perfectly together in this soup. Use basil pesto instead of basil chiffonade for a fuller meal.
Serving size: make 6 cups
Prep time: 20 mins
Cook time: 40 mins
2 medium yellow onions
2 large red bell pepper
3 large cloves garlic, peeled and mince
1 tsp fresh thyme leaves
1 pound fresh tomatoes
Freshly ground black pepper
1⁄4 cup fresh basil leaves(chiffonade)
1- Place the onions and bell peppers in a large saucepan, and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2- Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes.
3- Purée the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.
4- Season with salt and pepper to taste, and serve garnished with the basil.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.