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Vegan High Protein Soup
Roasted Tomato, Garlic, Quinoa & Chickpea Soup
450g fresh tomatoes (unpeeled)
ground white pepper and salt (to taste)
3 cloves of garlic (unpeeled)
1 large onion, peeled and chopped
100g leek (chopped)
1⁄2 a medium red chilli (to taste)
2 large tablespoons of tomato puree
2 vegetable stock cubes
2 tablespoons of red wine vinegar
Preheat the oven to 200C/400F/gas mark 6.
Slice the unpeeled tomatoes in half and place on a baking tray, sprinkle them with a generous amount of pepper and a touch of salt to taste, then place in the oven and bake for 30 minutes, adding the unpeeled garlic cloves after 25 minutes.
Meanwhile, place the chopped onion, leek, quinoa and chilli in a heavy-bottomed saucepan with the chickpeas and tomato puree, then cover with the 700ml of water.
Add the 2 vegetable stock cubes and simmer for 20 minutes to allow the vegetables to soften. Remove the tomatoes and garlic from the oven, carefully peel the garlic, then add both to the pan, along with the red wine vinegar, and simmer for a further 10 minutes. Allow the soup to cool, then blend until smooth.