This month’s Conscious Curator, the wonderful Anna Ross, shares her go-to recipe for roasted tomato soup. This super simple, super delicious recipe serves two, but the ingredients can be multiplied according to how many mouths you’re feeding.
Six large tomatoes
Two cloves of garlic
Three medium mushrooms
Three fresh thyme leaves or a teaspoon of dried thyme
Small hand full of fresh parsley or a teaspoon of dried parsley
Pepper to taste
Chop and roast all of the ingredients in olive oil
Add to a pan with hot water to your desired consistency
You can blend this and add coriander for a more traditional tomato soup, but I love leaving it chunky – so satisfying and nourishing
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