Roasted & Sundried Tomato Soup

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  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 4-6

INGREDIENTS

  • 500g baby vine tomatoes
  • 3 Tbsp olive oil
  • 1 brown onion, sliced
  • 3 cloves garlic, minced
  • 3 Tbsp Barker’s Sundried Tomato & Olive Chutney
  • 4 cups reduced-salt vegetable stock
  • 1 x 400g tin lentils, drained and rinsed
  • 12 bunch silverbeet, stalks removed, leaves shredded
  • sea salt

METHOD

  1. Preheat oven to 200ºC.
  2. Place tomatoes on a tray, drizzle with 1 tablespoon oil and season generously with sea salt. Roast for 20 mins until collapsed.
  3. Heat remaining oil in a large, heavy-based saucepan. Add onion, season. Fry 3-4 mins until softened. Add garlic and fry for a further minute.
  4. Add chutney, stock and roasted tomatoes (removed from vine), season with salt and pepper, bring to the boil and cook for 20 mins.
  5. Blend.
  6. Add lentils and shredded silverbeet and return to the heat for 5 mins until the lentils are warmed and silverbeet is soft.
  7. Serve with crusty sourdough.
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