Category Archives: No meat

vegetarian recepies

Roasted tomato soup

Another soup from my large soup portfolio and one of the best soups to cook if you feel a bit under the weather.Soups and salads are great for increasing vitamin consumption and help  to keep illness and fatigue away. Very easy to make, rich in flavour, roasting  gives a tomatoes deeper flavours and make this soup very enjoyable. Tomato is considered a worlds healthiest food and we enjoy tomatoes in different form every day.

If I was writing a manual how to eat yourself healthy there would be a very long chapter dedicated to tomatoes and the wonders they can do to our well being.
When it comes to health benefits of tomatoes I really don’t know where to start. Tomatoes provide an impressive amount of vitamins A,C and K and significant amounts of B6, folate, thiamine. They are also good source of potassium, manganese, magnesium, phosphorous and copper.

Vitamin A – essential to healthy vision
Vitamin C – protect cells and keep them healthy
vitamin K – essential for build of strong bones, prevents heart disease
B6, Folate, Thiamine – , protecting the immune system, and having positive effects on metabolism, premenstrual syndrome,hormone control, emotional disorders, skin conditions, cardiac diseases, kidney disorders, carpal tunnel syndrome

I could go on and on about tomatoes they’re very good for us and I really like the fact they offer varied health benefits.

To give this soup more  rounded flavour and remove the sharpness of tomatoes I use root vegetables for the base.Onion and carrots for the sweetness, celery for it’s slight bitterness. The base helps to  make the taste well balanced.

Roasted tomato soup
Roasted tomato soup


oil (rice bran, sunflower..)

medium onion

medium carrot

1 stalk of celery

3 garlic cloves

1 can of chopped or plum tomatoes

1L of water or veg stock

5 large ripe tomatoes

handful of basil



Preheat oven to 190 C/ gas mark 5. Wash,core and cut tomatoes into quarters. Place the tomatoes on a baking tray, drizzle with oil and sprinkle with salt and pepper and roast for 40 minutes.

Meanwhile peel and roughly chop onion and carrot and  slice the celery. Heat oil in a pan over a medium heat, add all the prepped ingredients and cook for 10 minutes or until soft.

Add water or stock, tinned tomatoes  and crushed garlic to a pan and bring to the boil.Give it the good stir and simmer for 10 minutes.Remove the pan from the heat. Season to taste with salt and black pepper, then stir in basil leaves and liquidise the soup with stick blender or use liquidiser.


Giant baked beans (vegan)

I’m finally getting back to running. Yay.  Last year for me was full of injuries  and limitations.You never appreciate the gift of a  free body movement  until you loose it and I just couldn’t wait to heal and start exercising again. Now I’m back on track and ready to transform my body to a desired…Continue Reading


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