The Benefits
Tomato: These vibrant and popular gems can range in size, shape, color, and variety. Indulging in this one of a kind fruit offers a multitude of health benefits. Part of the nightshade family, they may help combat inflammation in the body, strengthen the immune system, and lower the risk of heart disease and cancer.
Vitamin A, C & K – Folate – Fiber – Potassium
Bell pepper: Growing upright on a bush, these sometimes annual and sometimes perennial fruits are actually classified as a berry. With its sweet and crunchy disguise, bell peppers range in color, size, and sweetness. This fruit has been shown to help improve eye health, reduce inflammation within the body and prevent anemia.
Antioxidants - Vitamin B6 & C - Iron
Olive Oil: Freshly pressed from the fruit of an olive tree, this recognizable green oil is rich with lipids, mono and polyunsaturated healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.
Vitamins A, E, K - Iron - Calcium - Magnesium
Garlic: Sprouting from the onion family, this bulbous vegetable not only assists in flavoring food with its pungent, spicy flavor that mellows and sweetens when cooked, it also has a unique nutritional profile that has been shown to help boost immunity, lower cholesterol and blood pressure as well as help prevent the onset of dementia.
Vitamins B6 & C – Manganese – SeleniumÂ
Potato: This naturally gluten-free starchy root is a great form of complex carbohydrates. It has the potential to help improve digestive health, boost heart health, and control blood sugar.
Antioxidants – Vitamin B6 & C – Fiber – Potassium
The Recipe
Ingredients
6 med. tomatoes, quartered
8-10 cherry tomatoes (for sweetness)
1 red bell pepper, 1'' pieces
1 russet potato, 1'' cubes
1 bulb of garlic
3 sprigs of thyme
olive oil
1 tbsp butter
1/2 onion, finely diced
1/2 tsp red pepper flakes, optional
1 tsp dried oregano
cream, for garnish
salt & pepper
Instructions
1) Roast your veggies. Set the oven to 375F. Add bell pepper and potatoes to a large baking sheet, drizzle with olive oil. Using your hands scramble to coat each piece. Sprinkle salt. Place in oven to begin roasting. Next, in a baking dish, toss tomatoes in olive oil. Carefully cut off the top of the bulb of garlic, drizzle with olive oil and add to the same baking dish. Sprinkle salt over the top. Top with the sprigs of thyme. Bake for 20-30 minutes.
2) Sauté onions. Meanwhile, in a large pot, melt butter and add onions. Sauté on medium-low heat, stirring often to prevent burning. Once the onion starts to caramelize, add a pinch of salt, dried oregano and red pepper flakes. Continue stirring on low heat.
3) Blend your ingredients together! After the ingredients in the oven have roasted, add them to a blender. Allow the garlic to cool before carefully squeezing each clove out of the casing. Blend until smooth. Add the blended ingredients into the pot with the cooked onions. Stir to incorporate. If the soup is to thick, add water to get the consistency you desire. 4) Serve and enjoy! Drizzle cream overtop and enjoy with a traditional grilled cheese sandwich.
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