REALLY ROASTED TOMATO SOUP

1. This soup is really, really good.

2. If you'd rather I make it for you, that can happen. It's part of the menu at RESTORE. REVIVE. RECONNECT. Which is now less than 3 weeks away (!). I love feeding people, and teaching people yoga, so it's a weekend of all my favourite things.

The good news, is that there's still a couple of tickets left. And I would love (LOVE) you to come. If you still need convincing, we'll be shacked up in a glorious house on top of a misty mountain for a weekend dedicated to slowing the pace, eating good food, enjoying some yoga, and reconnecting. The amazing Meg is my co-host.

There's a couple ticket still available and one single (psssst: which you should get in touch with me about, because there might be a cheeky rate for this ticket!).

But this soup. Really. Roasted to within an inch of their lives, tomatoes become sweet and savoury at the same time. Some sweet potato for some creamy starch-factor, a generous amount of pepper, and some toasted hazelnuts. (Anyone who has enjoyed the Spanish dip Romesco will appreciate that tomatoes and hazelnuts really do get along.) If you can't make it to the retreat, at least you can make this soup, my dears!

One last little, heart-warming bit of news: my eBook, "breakfast + sweets" is now available for your purchasing pleasure. There's 25 individually photographed recipes, and I've just loved receiving feedback from the beautiful souls who have already snagged a copy. Check out the hashtag #breakfastandsweets for some of their snaps.

Happy Monday, folks!

REALLY ROASTED TOMATO SOUP

serves 4-6

This soup is vibrant, peppery and delicious. If you want to bulk things up a bit, add a drained tin of chickpeas to the roasting pan with the tomatoes.

1.5 kg tomatoes, quartered
1 medium sweet potato, cut into 1 inch cubes
2 red onions, quartered
2 big or 4 small cloves of garlic, peeled
2 tbsp rice bran oil/coconut oil
sea salt, to taste
4 springs of thyme, leaves removed
1/2 tsp cracked pepper
1-2 cups vegetable stock
2 handfuls of hazelnuts
handful of fresh herbs

Preheat oven to 200 C.

In a large bowl, toss tomatoes, sweet potato, onion, garlic, oil, salt, thyme, and pepper. Make sure everything is well coated. Pour into a large roasting tray and bake for 55 minutes.

Meanwhile, toast hazelnuts over medium heat until golden and fragrant. Remove from heat and roughly chop.

Turn the oven’s grill onto the highest temperature and finish off the tomatoes for 5 minutes, making sure that everything is golden and caramelised.

Remove from the oven and allow to cool for a few minutes. Transfer roasted vegetables into a blender, pouring in the juices from the tray. Blend on high for a minute or so, then add stock to achieve your desired consistency.

Serve with some chopped toasted hazelnuts and herbs.