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.

Ingredients

Six large tomatoes

Two cloves of garlic

One onion

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

Method

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