Roast Tomato Soup
17 Sep 2014
By Sarah Nankervis, Naturopath & Nutritionist
- 1kg ripe tomatoes
- 1 head garlic
- 1 bunch fresh basil
- 1 cup chicken or vegetable stock (homemade or organic)
- Salt and pepper to season
- 1 cup cooked quinoa
Halve tomatoes and place on a baking tray, drizzle with olive oil, salt and pepper. Separate garlic bulb and lightly squash each clove before placing in baking tray, tear a handful of basil over tomatoes and garlic and place in a medium oven for 45 minutes or until tomatoes are roasted and starting to dehydrate. Remove from oven and take off skins of garlic.
Place in a blender and blend until smooth. Place tomato mixture into a saucepan and add stock and quinoa and continue to cook for a further 15 minutes. Serve with fresh basil and a dollop of natural yoghurt. Enjoy!