Health benefits:
Try this gut-loving soup, full of fibre to feed your gut microbiome and protein to keep satisfied and fuelled for the day. It’s ideal for a nutritious lunch.
Roasted Gut-loving Soup with a Kimchi Cheese Toastie
6-8
55mins
£3.50
Ingredients
- 600g Tomatoes (different varieties)
- Red bell pepper
- Yellow bell pepper
- Red onion
- Garlic bulb
- Dried rosemary (1.5 tsp)
- Dried oregano (1.5 tsp)
- Chilli flakes (1 tsp)
- Veg or chicken stock
- Can of white beans (e.g. butter, cannellini)
- Handful of fresh basil
- Kefir
- Salt
- Pepper
- Balsamic vinegar
- EVOO
- Kimchi (2 tbsp)
- 50g mozzarella
- 50g mature cheddar
- 2 slices of bread
- Butter
Method
- Pre heat the oven to 180 degrees.
- Roughly chop the bell peppers and red onion, place in a large baking tray with the tomatoes and garlic bulb.
- Cover everything with EVOO
- Season with rosemary, oregano, chilli flakes, salt and pepper.
- Roast at 180C for 20-25 minutes until tomatoes begin the blacken slightly.
- Squeeze out roasted garlic cloves.
- Add roasted veggies to a blender with the chicken stock, beans, basil and balsamic vinegar.
- Blend and season to taste. Serve in a bowl and finish with a drizzle of kefir.
- Grate mozzarella and cheddar. Mix together.
- Place half of the mix on one slice of bread and half on the other.
- Add kimchi on top of one of the slices with cheese. Push them together forming a sandwich.
- Heat a little butter and EVOO in a pan.
- Fry the sandwich on one side for 5 minutes, whilst pressing down occasionally. Flip and fry for another 5 minutes on the other side.
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