Ingredients
- 2 tsp olive oil
- 2 red peppers, roughly chopped
- 2-6 garlic cloves, roughly chopped
- 12 ripe tomatoes, diced
- 1 tsp salt
- 2 tsp balsamic vinegar
- 12 basil leaves
- 1 cup So Good™ unsweetened almond milk
Method
Add oil to a saucepan and heat gently over a medium flame. Add red peppers and garlic and cook for about 3 minutes to slightly soften the red peppers. If garlic starts to brown, turn down heat.
Add diced tomatoes to saucepan. As the tomatoes cook they will release their liquid creating a chunky soup. Add salt, balsamic vinegar and basil leaves.
Place the tomato mixture into a blender and blitz until fully pureed.
Return to the saucepan over a medium heat and gently simmer for about 10 minutes until the soup reduces and thickens. Add So Good™ unsweetened almond milk and adjust seasoning to taste.
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Per Serve
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Energy (kJ)570
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Energy (Cal)135
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Protein (g)5
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Fat (g)6
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Saturated Fat (g)0.7
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Carbohydrate (g)15
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Sugars (g)13
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Dietary Fibre (g)5.7
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Sodium (mg)540
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Potassium (mg)1134
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Iron (mg)1.4
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Calcium (mg)104