Yesterday morning saw my return to a good session of Yoga with Adriene for spinal health; for those who don’t know, I’ve been secretly harbouring a sport injury in my lower back for months and have learnt that acupuncture and suction cups is not for me. And so once it set me up for the rest of the day, I focused on roasting some peppers, including broccoli (which is an amazing crispy snack on its own) and made this delicious soup to nourish my body.
Recipe – Serves 4
1 broccoli head of broken up florets, stalk removed
2 cloves garlic (skin left on)
1 red pepper, deseeded & sliced in half
1 yellow pepper, deseeded & sliced in half
1 orange pepper, deseeded & sliced in half
2 celery sticks, chopped
3 small onions, skins left on (mine were Sainsbury’s value)
Salt & Pepper
A good sprinkling of cajun seasoning (optional)
2 chicken or vegetable stock pots (or 3 stock cubes)
1 tsp ground turmeric
1 tsp Worcestershire sauce
2 tbsp fat free crème fraiche
If you don’t want to miss out on future recipes, then why not subscribe for free below to get the latest straight in your inbox?
- Preheat oven on gas mark 4.
- Place all of the veg and seasoning on a roasting dish and spray with frylight, then pop ion oven for 1 hour.
- Now remove the skins from the onion and garlic and place all the veg in a soup maker with all the other ingredients (except the crème fraiche) and set to smooth, or if using a pan, simmer for 20 minutes and blend.
- Now blend in the crème fraiche or add a swirl to each portion and garnish with fresh parsley.
Let me know if there’s any particular soup recipe you think I should try in the comments below and if you’re loving this recipe, you might want to consider signing up to my free email subscription for some recipe inspiration.
You’re also welcome to come and join my Facebook support group, I LOVE SW Soup for some soup-a-losophy!