FOOD FOR THE SOUL

Roasted tomato soup with broccoli pesto

SERVES 4 PREP AND COOK TIME 1 HOUR

1kg ripe tomatoes, quartered
3 cloves garlic, unpeeled
3 sprigs fresh thyme
1 medium (150g) brown onion, chopped
½ teaspoon sea salt flakes
¼ cup (60ml) extra virgin olive oil
3 cups (750ml) chicken stock
1 tablespoon pine nuts, toasted
baby basil leaves, to serve

BROCCOLI PESTO

100g broccoli, chopped
1 clove garlic, crushed
2 tablespoons pine nuts, toasted
2 tablespoons grated parmesan
2 tablespoons chopped basil leaves
⅓ cup (80ml) olive oil

1 Preheat oven to 220°C (200°C fan-forced). Place tomatoes, garlic, thyme and onion in a baking dish; sprinkle with salt flakes, season with freshly ground black pepper. Drizzle with oil; toss to coat tomatoes. Roast for 30 minutes or until tomatoes are very soft and coloured around the edges.

Add broccoli to a small saucepan of boiling water. Bring