Red pepper and tomato soup
6 large tomatoes
2 red peppers
½ a red onion
1 large handful of coriander
1 tbsp of Coconut oil
1/4 can of coconut milk
½ clove Garlic
1 vegetable gluten free stock cube
Salt and Pepper
Turn on the oven to 200C, half your tomatoes and red peppers and place in a large roasting tin with your onion (finely chopped).
Finely chop or crush your garlic and scatter over your peppers and tomato.
Finally pour over coconut oil, chopped coriander, paprika and salt and pepper.
Roast for 45 minutes once roasted place in a high-speed blender with coconut milk and one gluten free vegetable stock cube.