Name: Roasted tomato, broccoli and watercress soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 red onion; 6 tomatoes; 3 cloves of garlic; 1 head broccoli; 750 ml water; 1 Knorr paprika & sundried tomato stock pot or similar; Salt and pepper; 2 handfuls of watercress; Apple cider vinegar

Roasted tomato, broccoli and watercress soup

4 Nov 2021

by Wholeness

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Background

This roasted tomato, broccoli and watercress soup is very garlicky, ideal for boosting your immune system. It’s low-cal, low-carb, vegan and gluten-free too. You can roast the veggies ahead - then the soup only takes 10 minutes to whiz up.

Ingredients

1 red onion
6 tomatoes
3 cloves of garlic
1 head broccoli
750 ml water
1 Knorr paprika & sundried tomato stock pot or similar
Salt and pepper
2 handfuls of watercress
Apple cider vinegar

Instructions

Preheat the oven to 180°C. Cut the tomatoes in half, the red onion into wedges. Scatter them in a roasting dish together with 2 garlic cloves. Drizzle with oil, then roast for 20-25 minutes until tender. Take the tray out of the oven and let the veggies cool, then remove the skins. You can refrigerate the baked veggies for later use or continue with the recipe now.
Put the water in a sauce pan and add the broccoli torn into chunks. Add the stock cube and bring to the boil.
Cook for 10 minutes, then add the roasted vegetables and heat through.
Meanwhile, mince the third garlic clove and rinse the watercress.
Turn off the heat, then add the watercress and garlic to the soup. Using a stick blender, whiz until you get a silky soup. Add more stock/water if it's too thick.
Serve warm.