Perfect soup for spring

This is one of my favourite soups. I have prepared it already several times this spring! I often make double the portion so I can have it for lunch or dinner during the week.

To prepare this you need (for 4 persons):

8 tomatoes

2 big red paprikas

1 small butternut squash

1 can chickpeas

200-400 ml vegetable stock

100 ml coconut milk

fresh chili or chili flakes (for your own liking)

2 tablespoons tomato pyree

2 table spoon apple cider vinegar

1/2 lemon (juice)

fresh coriander

dried herbs such as thyme

salt and pepper

 

Cut the paprikas into 8 pieces, the tomatoes in to 4 pieces and the butternut squash into small cubes. Place them on a baking tray that has olive oil on it. Once the vegetables are on the baking tray add the tried herbs, a hint of salt and olive oil on the top. Bake for 30 mins in 200C.

When the vegetables have cooked, add them and the rest of the incredients into a blender and mix until smooth. It’s recommended to use low speed. After this pour the soup into a soucepan, heat it up and check the taste. Serve immediately and enjoy! 

tip: add roasted (non salted) sunflower seeds and coriander to the top.