If your Mother ever told you, "Eat your vegetables, they're good for you." Well, she's right. Particularly tomatoes.
Tomatoes contain lots of lycopene (a carotenoid known for its antioxidant properties). Carotenoids work by attaching to free radicals and corralling them up so they can be flushed out.
It is best to cook the tomatoes as they are absorbed more easily. So some have spaghetti sauce, bruchetta, chili, or top it on your pizza without any guilt. Cause it's good for you!
Here is one of my favourite recipes. It's easy and yummy! Have a bowl today. I did.
Spicy Tomato and Bell Pepper Soup
Ingredients
3-4 large red bell peppers
1 large onion, chopped
1-2 carrots, chopped
2 celery stalks, trimmed and chopped
1 box low sodium vegetable stock (or chicken)
2 bay leaves
1 tsp italian seasonings
1 tsp crushed chili flakes (optional for a little kick)
1 tbsp olive oil
1 can crushed tomatoes
2 green onions, finely chopped (optional for garnish)
salt and pepper taste
- Preheat broiler. Wash, pat dry, halve and remove seeds from red peppers. Arrange on rack skin side up. Broil approx 8-10 mins until softened and blackened
- Leave to cool slightly, carefully peel of the blackened skin. Chop peppers
- In preheated large pot, add olive oil, chopped onion, chopped carrots and celery. Saute over medium heat until softened, approx 6-8 mins. Once softened add peppers, stock, crushed chili flakes, bay leaf, italian seasonings and bring to a boil. Cover and simmer for 15 mins
- Remove from heat. Remove bay leaves. Stir in tomatoes. Carefully use hand blender or transfer to a blender. Process until smooth. Return to heat.
- Season to taste and heat for 3-4 mins until hot. Ladle into bowls and garnish with green onions.
