High Fibre Tomato Soup with Chilli
An easy and delicious way to add an extra 10g fibre to your Tomato soup!
Fibre boost (approx. per serving):
Red lentils +5g
Cannellini beans +8g
Veg base +2g
Wholemeal bread +3g
13g+ extra fibre per serving
Info
Serves: 1-2 Prep: 10 minutes | Cook: 30 mins
Ingredients
Slow Roasted Tomatoes: 500g (500g ripe tomatoes halved if slow roasting at home)
Red lentils: 50g, rinsed
Cannellini beans: a tin (400g), drained & rinsed
Onion: 1 medium, quartered
Garlic cloves: 3, unpeeled
Red chilli: 1 small, halved (adjust to taste)
Carrot: 1 medium, roughly chopped
Celery: 1 stalk, roughly chopped
Olive oil: 2 tbsp
Vegetable or chicken stock: 350ml
Smoked paprika: 1/2 tsp
Dried oregano: 1/2 tsp
Balsamic vinegar: 1/2 tbsp (optional)
Salt & black pepper: to taste
Wholemeal bread: 2 slices, to serve
Sprinkle of mixed Seeds: to serve (optional)
Swirl of Plain Kefir: To serve (optional)
Show AllMethod
STEP 1 - Slow roast your own tomatoes (or just buy a jar if short on time!)
Preheat oven to 160°C (140°C fan). Place tomatoes cut-side up on a roasting tray with the onion, garlic, and chilli. Drizzle with 1 tbsp olive oil, scatter over the oregano, and season well. Roast for 90 minutes until caramelised and slightly shrivelled.
STEP 2 - Soften the veg
Heat remaining 1 tbsp olive oil in a pan over medium heat. Add carrot and celery. Cook for 8 minutes until softened.
STEP 3 - Add roasted veg
Squeeze the roasted garlic out of their skins into the pan. Add the roasted tomatoes, onion, and chilli (remove seeds for less heat). Stir in the smoked paprika and balsamic vinegar.
STEP 4 - Add stock & lentils
Pour in the stock and add the red lentils. Bring to a boil, then reduce to a simmer.
STEP 5 - Simmer for 20 minutes until lentils are completely soft and broken down.
STEP 6 - Add beans & blend
Add the cannellini beans. Blend everything until completely smooth. The cannellini beans will make it extra velvety.
STEP 7 - Season & adjust
Return to heat if needed, taste and adjust seasoning. Add a splash more stock if too thick.
STEP 8 - Serve
Ladle into bowls and serve with wholemeal/sourdough bread
Show AllTIPS:
Garlic: 3 cloves sounds like a lot but roasting makes them sweet and mellow, not pungent.
Cannellini beans: Half a tin is all you need. Use the other half in a salad or freeze it.
Batch cook: Double everything to serve 4 and freeze half -- it freezes brilliantly without the bread.
PRODUCTS USED IN THIS RECIPE
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