Roasted tomato soup with peas and pea shoots
|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|
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!