- 200ml PureOaty oat drink
- 1 x veggie stock cube
- Half an onion
- A stick of celery
- 2 x garlic cloves
- 1 x red pepper
- 5 x salad tomatoes
- 1 slice of gluten free bread
- ½ teaspoon of paprika
- Salt & pepper to season
- A good dash of olive oil
- A few sprigs of chives to decorate
Slice your gluten free bread into squares of about 2cm by 2cm. Drizzle with oil and sprinkle on a pinch of salt & pepper. Bake in the oven for 8 minutes at 180c/160c fan/gas mark 4. Once cooked, put the bread to one side.
Add your half-chopped onion, 1 red pepper, 5 salad tomatoes, chopped celery and 2 garlic cloves into an oven dish. Add a good dash of olive oil and cook at 160c/140c fan/gas mark 1 for twenty minutes.
Whilst the above is cooking, finely chop your chives and set to one side.
Into a liquidiser, blend the oven-roasted ingredients adding 200ml PureOaty, paprika, 1 veggie stock cube and a pinch of salt & pepper until smooth.
To serve, pour your hot soup into a bowl and top with your chopped chives and croutons.