Seaneen's Sunnyside Kitchen

Apparently most of us don’t eat enough protein and it can be hard to squeeze enough into your  diet (especially if you’re not a meat eater).

This soup is rich and filling and the protein comes from cottage cheese.  I know a lot of people don’t like it, due to its texture.  In this soup it’s blended until smooth and adds a nice creaminess to the soup

Ingredients

500 Grams Tomatoes (I used some cherry tomatoes and chopped a couple of large tomatoes that were getting past their best)

2 Red Peppers (cut into chunks)

2 Red onions (cut into quarters)

1 Bulb of Garlic

2 Tbsp Oil

300 Gram Tub of cottage cheese

500ml Vegetable stock

2 Tbsp Basil

Salt and pepper

Method

• Pre-heat the oven to 180 degrees (Celsius)
• Add 1 tablespoon of oil to an oven proof dish, add the vegetable to the dish.  Wrap the garlic bulb with aluminum foil.  Leave a little opening at the top and drizzle in a little oil .  Bake for 25-30 minutes until the edges of the peppers start to blacken a little
• Transfer the roasted vegetables to a large pot.  When the aluminum is cool enough to handle,  squeeze out the softened garlic, and add to the pot
• Add the vegetable stock and begin to heat.  Add the cottage cheese and basil (be careful not to let the soup come to the boil).  Using a stick blender (or transfer to a regular blender) and whizz up until the soup is smooth and creamy.  Check and add salt and pepper if you think it needs it