Wednesday, April 7, 2010

A Homage to Autumn

The nights are getting shorter, mornings darker and there is a chill in the air. Autumn is well and truly here and winter is not far behind.

It's time for comforting soups and stews and snuggling under the duvet.

This evening, I felt inspired to pay homage to autumn and it's vibrancy with a deliciously sweet and magnificently red

Roasted Tomato and Red Pepper Soup with Pumpkin Seed Pesto:
(Serves 2 - 3)

The aroma that fills the kitchen, from the roasting veggies, wraps its arms around you in a cozy, delectable embrace.


    • 12 - 13 Ripe Tomatoes
    • 2 Large Red Peppers
    • 2 - 3 Red Onions
    • A Teaspoon or 2 of Paprika
    • A Teaspoon or 2 of Xylitol
    • A Teaspoon or 2 of Herbal Salt
    • A Drizzle of Olive Oil
    • A Sheet of Tin Foil
    • A Glug of Macadamia Nut Oil
    • A Handful of Pumpkin Seeds
    • A Sprinkle of Herbal Salt
    • A Grind of Black Pepper
    • A Squeeze of Lemon Juice
    • Heat oven to 200 degrees Celsius
    • Cover a baking tray with tin foil, brush with Olive Oil and sprinkle with Xylitol, Paprika and Herbal Salt
    • Deseed peppers and cut into quarters. Lay skin up on the tray
    • Slice tomatoes in half and lay skin up on the tray
    • Peel onions, cut in half and lay on the tray
    • Brush all items with olive oil and sprinkle with paprika and herbal salt again

    • Place in oven and roast for 20 - 30 minutes, until soft and the skin is blistering
    • Remove skins, being careful because they're hot!
    • Chop de-skinned veggies roughly and place in a saucepan with the juices that were released while roasting
    • Simmer for about 10 - 15 minutes, adding a little water to reduce the thickness
    • Taste the soup - you may want to add some more paprika and herbal salt
    • Blend soup
    • Blitz together pesto ingredients
    • Top the soup with the pesto and enjoy!

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