Tomato Veggie Meatball Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1) Chop, remove hearts from tomatoes. Place on baking sheet with 2 tbsp Olive Oil and salt and pepper.

Step 2

2) Peel 2 Carrots, roughly chop. Roughly chop Onion and Red Peppers. Place on baking sheet, coat in 1 tbsp Olive Oil and salt and pepper.

Step 3

3) Put tomatoes, carrots, onions, red peppers in oven. Approx 1 hour. Everything should be roasted, caramelized and super soft.

Step 4

4) While veg is roasting prepare soup veggies. Peel and dice remaining carrots, small bite sized pieces. Dice cauliflower small. Dice celery small. Chop kale very small (I used scissors) and remove heavy/thick stems. Massage kale with 1 tbsp Olive Oil and salt to further soften/breakdown. Put veg to the side.

Step 5

Once roasted veg is done, add veg and juices to blender along with minced garlic, rosemary, thyme, celery salt, boullion paste, and water - blend well. I like a smoother soup, so I also strain my blended soup through a fine mesh sieve. Add soup to a pot. This can be when you adjust your seasonings. This is when I add my sugar to taste.

Step 6

Add soup veg to pot. Add meatballs to pot. Turn on to low heat. Leave to simmer for 30 mins. Take off heat when veg is softened.

Step 7

If the soup is too thick I add water with a bit more bouillon to taste. But if you like your soup thicker then skip that step! It's all about tasting and adjusting to your preference.