Roast Tomato and Capsicum Soup

The other day I made a delicious roast tomato and capsicum soup. Tomatoes are high in antioxidants, vitamin A,C, K, potassium and iron. This is similar for capsicums which contain vitamins A and C. Vitamin A is important for healthy skin, boosts the immune system and aids in night blindness (great for me)!

Makes about 4 medium servings

*note: you will need a blender or hand blender

Ingredients:

- 9 medium tomatoes

- 3 medium capsicums

- 2 handfuls of basil (I love basil, you may want to reduce this slightly)

- 1/2 handful of oregano

- 3 cups water

- 2 vegetable stocks

- olive oil

- balsamic vinegar

- salt

- pepper

1. Set oven to 180 degrees, put water and stock into a pot on the stove on medium heat

2. Quarter tomatoes, take out seeds/watery bit

3. Quarter capsicum, take out seeds

4. Put tomatoes and capsicums on a tray with foil

5. Drizzle olive oil and balsamic, sprinkle salt and pepper. Roast for half an hour (or until slightly roasted/soft) 

6. Put roasted tomatoes and capsicums into the pot and blend with a hand blender

7. Once most ingredients are blended add herbs and continue blending until desired consistency

Garnish with fresh basil