Eeek! I can’t believe we move in less than two weeks, time has honestly escaped me. We’ve been packing, sorting, cleaning out and doing lots of eating to minimize the amount to move! 😂 That being said, I am officially in my “clean out the freezer & pantry” era! I really hate food waste, and definitely do NOT want to be transporting a bunch of frozen food in the Florida heat, it’s leftovers and pantry staples until we move! I hope you still find some fun food inspiration in this new series, we can’t wait to hear your thoughts in the comments! Roasted Red Pepper & Tomato Soup INGREDIENTS ▫️2 red peppers (seeds & stem removed) ▫️10 large ripe tomatoes (quartered) ▫️2 medium white onions (peeled & quarter) ▫️1 head of garlic ▫️salt & pepper ▫️3 cups vegetable broth or water ▫️1/4 cup + full fat coconut milk or cream ▫️top with fresh basil or homemade pesto (we made a dairy free pesto in the reel above). METHOD 👩🍳on a parchment lined baking tray, roast vegetables with a little olive oil and salt & pepper at 400F for 45 minutes or until tender. Transfer to a high speed blender with vegetable broth and coconut milk. Transfer to a pot and simmer on low. Season to taste, and top with fresh Basil or our homemade pesto, with your favorite croutons of choice. We hope you enjoy! 🫶🏼
