Roasted tomato soup with peas and pea shoots

Prep: 5 mins, Cooking: 45 mins

A warm, comforting, crunchy soup.

By Food24 July 27 2016
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Ingredients (16)

1.5 kg tomatoes — ripe
4 cloves garlic — cloves, crushed
15 ml brown sugar
15 ml cumin — ground
5 ml Cajun spice
2.5 ml coriander — ground
2.5 ml cayenne pepper
15 ml fresh thyme
15 ml fresh oregano
15 ml fresh parsley
freshly ground black pepper
60 ml fresh chillies — 573
500 ml stock — vegetable
125 g sugar snap peas
20 g pea shoots
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Pre-heat the oven to 180ºC.

Place the tomatoes into a roasting pan and add the garlic, sugar, spices and herbs.

Season with salt and black pepper and drizzle the olive oil over.

Place in the oven and roast for 15 minutes. Stir and roast for another 15 minutes.

Remove from the oven and cool slightly. (Keep a few of the roasted tomatoes for garnishing) Place the rest of the tomato mixture in a liquidizer and blend until smooth.

Return to the roasting pan and add the vegetable stock. Place back into the oven and cook again for 15 minutes.

Ladle into serving bowls and garnish with fresh sugar snap peas and pea shoots.

Serve with crusty bread!

Reprinted with the permission of PinkPolkaDotFood. To see more click here.

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