Foodie Friday On A Saturday - My Interpretation Of An Amazing Soup

I'm going to be straight up with you guys, ever since I've finished my juice detox I've struggled a bit, I gained two pounds in the fist week, and for the last two weeks I've only managed to maintain my weight. Still I've tried to get back on track this week and I've started drinking juices again, eating salads and eating more fruit and veg. The trouble is though it's cold outside, the wind and the rain seems to be incessant and the rumour is the snow could be back next week. I'd got a few of the Juicemaster Jason Vale's books out of my local library and I pleased find they contained recipes for things other than juices. I was particularly impressed by some of the soup recipes so I thought I'd give one a go. The recipe I decided to try was the Sweet Cherry Tomato and Roasted Pepper soup, which came from Jason Vale The Juice Master - Juice Yourself Slim, you can also find it here on the Juicemaster website. It wouldn't be me though if I didn't alter the recipe a bit so here is my "souped up" version perfect for a cold, wet, windy night.

Lou's Pimped Up Sweet Cherry Tomato and Roasted Pepper Soup

1 Red Pepper - De seeded and Chopped Into Chunks

1 Yellow Pepper - De seeded and Chopped Into Chunks

or 

2 Red Peppers - De seeded and Chopped Into Chunks

1 or 2 Small Red Onions - Peeled and Chopped In Chunks

Several Cloves Of Garlic - Peeled

12 + Cherry Tomatoes - I Used What I Had Left About 18 

A Drizzle Of Olive Oil

A Sprinkle Of Chilli Flakes - Optional

1 Vegetable Stock Cube Or Stock Pot

Black Pepper To Taste

Salt or Garlic Salt To Taste

1. Preheat your oven to around 180º C - In the meantime prepare your vegetables and pop them on to a baking or roasting tray. Sprinkle the prepared vegetables with chilli flakes if you using and then drizzle over the olive oil giving them a bit of a mix.

2. Pop them in the oven for about 20 minutes

3. Whilst the veg are in the over make up 1 pint of vegetable stock - it should usually take just 1 cube or stock pot. Add the stock to a large saucepan

4. After about 20 minutes carefully remove your vegetables from the oven they should be slightly softened and be a tiny bit blackened.

5. Add the veg to the pan of stock and simmer for about 20 minutes till all the vegetables are cooked

6. Then either blend the soup with a hand blender or carefully pop into a blender and blend till smooth.

7. Pop it back into the pan, and gently reheat, check the seasoning and add either black pepper (freshly ground is best) or salt or garlic salt like I did for an extra kick.

8. Pour into bowls and serve - this soup should serve two people :)

The original recipe was good but I like my heated up version I'm definitely going to try out a few more of the Jason Vale soup, salad and juice recipes. There are several more on the Juicemaste website for you to try. Do you make your own soup? What's your favourite recipe? let me know in the comments or link me up.