gluten free & vegan

Roasted Red Pepper Tomato Sesame Soup

What’s up buttercups! 

Summer might be coming to an end (emphasis on the “might”, as we’ve been having summer hot temperatures in Valencia for these past few weeks), but I’m betting you guys still have a fridge full of fresh produce you definitely don’t want to go bad.

Or at least I do!

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While some of you guys might be dreaming about all things apple & pumpkin, I’m still reminiscing about them juicy tomatoes and vibrant red peppers. Oh boy, oh boy: if that’s not one of my favourite combos, then I don’t know which it is.

This soup? This creamy, smooth, luscious soup is what the baby would look like if tomato soup and roasted red pepper hummus were to marry and have some offspring. So, so, so very good.

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I don’t know about you friends but I definitely adore roasted vegetables – be it on top of some salad, eaten on their own or blended to creamy perfection, as it’s such the case today. Their earthy, charred flavour pairs so nicely with the smokiness of dark tahini and those buttery chickpeas. I know I’ve blogged about plain roasted pepper tomato soup before but this? This is taking that humble but delicious food to a whole new level of awesomess. Also, check out those pics I took a few years ago. Cra-zy.

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Not gonna lie, this one might be a soup in the end… but it tastes so flippin’ nice when used like more of a spread. Perfect thing to dunk your chips in if you’re looking for a healthy but very flavourful appetizer.

Now I know you must be thinking: who the flippity flip puts tahini and sesame milk in soup??? Are you out of your mind again, young girl?

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Yes, I’ve been feeling a bit cray-cray lately – but that’s probably due to being back to class and finding myself unable to take as many naps as I’d like to #firstworldproblems – but this soup is not that awful of an idea at allllllllllllllll.

First of all, tahini makes it creamier, more similar to hummus (which is a favourite around here, in case you pals didn’t know). Plus it adds a good dose of calcium as well, which is always nice. Then we have the new Ecomil sesame milk – creamy enough to add some extra lusciousness to the soup, but thin enough so it makes the soup easier to blend – I don’t know mate, it’s such a match made in heaven.

gluten free & vegan

Have you had the chance to give it a go? It’s like tahini in a carton (obviously thinner in consistency, but still so flavourful) and just as wholesome as the rest of the Ecomil range. A new favourite of mine, I would say!

Now, I’m going to leave you soon as I have a ton of univeristy stuff to get done, but let me recommend you one last thing:

BASIL.

It just makes everything so much better.

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There you go! Hope you pals enjoy this one 😉

Roasted Red Pepper Tomato Sesame Soup

Ingredients

  • 5 medium ripe tomatoes
  • 2 medium red bell peppers
  • 1/2 head of garlic
  • 1 medium onion
  • 200 grams cooked chickpeas
  • a sponful of olive oil
  • 30 grams dark tahini
  • 250 grams Ecomil sesame milk
  • salt and pepper to taste
  • fresh basil and coconut cream to garnish

Instructions

  1. First of all, peel all of the vegetables minus the garlic and place them in a baking tray lined with parchment paper. Wrap the garlic cloves in tinfoil and bake them like that
  2. Drizzle them with oil and bake at 180ºC for about 50 minutes, or until vegetables are golden and ready to go.
  3. Blend all peeled vegetables with the chickpeas, tahini and milk.
  4. Season to taste.
  5. Serve with some fresh coconut cream and basil if desired. Enjoy!
http://honeyandfigskitchen.com/2017/09/roasted-red-pepper-tomato-sesame-soup.html

Have a lovely day everyone!

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