88K views · 43K reactions | No-pot 🧅🌿🧄 ROASTED ZUCCHINI SOUP follow & share @tomatoeswithlemon for plant-based recipes and lifestyle! Ingredients: 3 zucchini 1 small onion 1 garlic bulb ½ cup raw cashews fresh parsley extra virgin olive oil salt and pepper to taste 1 cup vegetable broth fresh lemon juice 1- Place all the veggies in a baking dish. Spray with extra virgin olive oil and cover with foil. Bake at 400F for about an hour. 2- Blend right out of the oven with the vegetable broth and serve immediately with fresh parsley, crushed red pepper, and lemon juice. #zucchinisoup #soup #soupseason #plantbasedsoup #veganrecipes #healthysoup #immuneboostingfoods | Sanaz
266K views · 8.6K reactions | TOMATO, CAPSICUM & BASIL SOUP 🍅 Full recipe below and in the @jshealthapp This recipe is from my beautiful Mum, Nicky, so it felt fitting to share it this Mother’s Day weekend ❤️ This soup is a classic example of how simple ingredients can be elevated to something truly rich and full of flavour. You can serve it as it is or with a dollop of ricotta or Greek yoghurt. Sending love to everyone this weekend, to the mothers, those who wish to be mothers, those who’ve lost and everyone in between xx With care always, Jess x Ingredients: - 3 red capsicums (bell peppers) - 3 tbsp extra virgin olive oil - 6 roma tomatoes - 1 red onion, finely diced - 1 garlic clove, minced - 2 tsp paprika - ¼ tsp chilli flakes, optional - 1 bunch basil, chopped, reserving a few leaves to garnish - 3 cups (750ml) vegetable stock - Sourdough bread, to serve Method: Preheat the oven to 180°C or 360°F and line a baking tray with baking paper. Cut the tomatoes into quarters and add to the tray, cut side up. Cut the capsicums into quarters and place on the tray. You can use 2 trays if needed. Drizzle over 2 tablespoon of extra virgin olive oil and season with sea salt. Roast in the preheated oven for 30 minutes. Meanwhile, heat the remaining olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook until softened. Add the paprika and chilli flakes and cook until softened. Season with sea salt and black pepper. Add the roasted capsicum and tomato, then stir in the chopped basil. Pour in the stock and bring to the boil, then reduce the heat to medium-low and simmer for 20 minutes. Blend the soup with a stick blender until smooth and creamy. Taste and adjust the seasoning if necessary, then serve garnished with the reserved basil leaves. Serve with toasted sourdough or bread of choice, if desired. ‧ ‧ ‧ ‧ #jshealth #jshealthrecipe #healthyrecipe #tomatocapsicumbasilsoup #souprecipe | Jessica Sepel - JSHealth® 🧿 | Bequem · Sit Back
