recipeName: spicy tomato and fennel soup
ingredients: 1 kg cherry tomatoes 3 garlic cloves (peeled) 1 small carrot (diced) ¼ small bulb fennel (finely chopped) 2 tablespoons olive oil 1 red chili (thinly sliced) 1 teaspoon salt ground black pepper ½ cup low fat yoghurt 1 tablespoon parsley (chopped) serve with ricotta toast: 2 slices brown bread 1/4 cup (30g) ricotta cheese
steps: preheat the oven to 200°c. place tomatoes, garlic, carrot and fennel in a roasting tin and drizzle with olive oil and season well. cover with foil and bake for 30 minutes or until vegetables are well cooked. blend all the vegetables with the yoghurt until smooth. garnish with parsley and serve warm. for the ricotta toast: place the brown bread in an oven dish and top with the ricotta cheese. grill for 2 minutes.
NER: cherry tomatoes garlic carrot bulb fennel olive oil red chili salt black pepper yoghurt parsley ricotta toast brown bread ricotta cheese