If you’re a vegetarian or a vegan this one is a good recipe for you. Not only are the main ingredients fresh, by adding beans of some kind (cannellini; haricot; butter beans for example), you are adding that extra bit of protein to the recipe, which helps to keep you fuller for longer. The cooking time of this one is a bit longer, but the preparation time is very minimal.
This recipe is also fairly straightforward to make zero waste. If you’re looking for a zero waste supermarket near you, there are an increasing number of them appearing on our high streets.
Tomato & Red Pepper Soup
Prep time: 5 minutes
Cooking time: 1 hour
Ways to make it zero waste – in italics below
- 2-3 red peppers – (bought loose)
- 8-10 fresh tomatoes – (bought loose)
- 250g beans – (bought from a zero waste supermarket, or zero waste online store, or in a tin as the last option).
- 500-750ml water
- Garlic infused oil – (bought in a glass bottle with a metal cap)
- Chopped chillis or basil – (home grown, or bought in glass jars with metal caps)
Put the oven on at 120C. Chop the peppers into small pieces, and the tomatoes into quarters. Put them on a baking tray, and drizzle garlic infused oil over them (or crushed garlic and olive oil). Put them in the oven for 1 hour, or until they are roasted to your liking.
Pour 500-750ml water into a jug. Put some of the tomatoes and peppers into a blender, and add some of the beans. Top up with water, and pulse the mixture until smooth. Add more of the ingredients and blend until smooth again. Repeat this step until all of the ingredients have been added. Add the chopped chillis or basil if you wish to add some extra flavour. Add them gradually until the taste is to your liking.
Divide the soup into portions and freeze.