Red Pepper and Tomato Pasta Soup

Always exploring quick nutritious recipes to whip up for my kids especially on days where its a race against the clock. In efforts to introduce peppers into their diet, I recently tried this simple pasta recipe using the Bellamy’s Organic Spelt Macaroni (rich in iron and nutty in flavour) and I must say it tasted good on its own without any seasonings and oil. The natural sweetness came from the veggies. I am not a fan of using canned tomatoes like a lot of recipes tell you to, using fresh tomatoes is simple!

Quarter the red peppers, place them skin side up and roast them in the oven till brown to remove skin.

Blanch the tomatoes in boiling water for a minute and remove skin. Cook through pasta in boiling water and drain.

Add chicken broth, peeled tomatoes and peppers, garlic and white onion into pot. Simmer till soft.

Blend the soup into a smooth consistency.

Pour soup back into pot, reheat and add in the cooked spelt macaroni.

Serve! Makes 4 bowls.

Recipe ingredients

500ml homemade chicken broth
1 box of Bellamy’s Organic Spelt Macaroni
2 large red peppers
3 large tomatoes
1/2 white onion
1 clove garlic

Recipe makes 4 bowls. Suitable for kids aged 8 months and above.