This is a lovely flavoured soup and has a very vibrant colour. A great winter soup to warm you up on cold days!
800g of plum tomatoes
1 large spaghetti squash
400g tin of roasted red pepper
1 teaspoon of ginger
1 teaspoon of cinnamon
2 teaspoons of oil
season to taste and sprinkle with poppy seeds
This couldn’t be easier, fry the tomatoes and spices in oil then add the squash, water and red pepper. Cook for 15 minutes and blend using a hand blender. Serve sprinkled with poppy seeds.
I am a state registered dietitian. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.
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2 thoughts on “Tomato, pepper and spaghetti squash soup”
Looks delicious and so easy!
Thanks for your kind comment!