Red Pepper and Tomato
I love this delicious, easy to make soup, as it’s packed with nutrients that are ideal for boosting both a mum to be’s and new mum’s pregnancy or postnatal nutrition. Your whole family will love this too. The tomatoes and red peppers are both good sources of vitamin C that also helps the absorption of iron, and most pregnant and postnatal women have greater iron needs. While you may be having supplements, eating foods rich in vitamin C helps your body better absorb the iron nutrient from foods.
Serves 3-4
Ingredients
700g tomatoes
4 red peppers
1 chopped onion
1 pint hot vegetable stock
Juice of half lemon
Pepper
2 fat cloves garlic
6 tablespoons of natural Greek yogurt or soya cream
6 shredded basil leaves
How to make
- Roughly chop the peppers (half and de-seed them first)
- Cut the tomatoes into quarters put into a saucepan with the onion, garlic and stock simmer, not boil for 30 minutes
- Puree in blender
- Add the natural Greek yogurt or soya cream
- Reheat, season with pepper and lemon juice and serve
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