Tomato & Mint Soup
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| SOURCE |
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DONNA HAY - NO TIME TO COOK |
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INGREDIENTS
| 2.5 |
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kg ripe tomatoes, halved
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| 1/3 |
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cup oregano leaves
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sea salt and cracked black pepper
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olive oil, for drizzling
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| 2 |
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cups (500ml) vegetable stock
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| 2 |
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tablespoons balsamic vinegar
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| 1 |
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tablespoon sugar (raw)
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| 1 |
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cup mint, chopped |
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INSTRUCTIONS
| 1. |
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Preheat oven to 180°. Place the tomatoes cut side up in a baking dish lined with non-stick baking paper. Sprinkle with oregano, salt and pepper, drizzle with oil. Roast for 30 minutes or until soft and slightly browned.
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| 2. |
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Place in food processor and blend until smooth.
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Place mixture into a saucepan over medium heat. Add stock, vinegar and sugar and simmer for 4 minutes.
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| 4. |
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Stir through mint, serve .
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Note: Freeze for up to 3 months. |
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