Tomato Soup w/ Cottage Cheese and Beans

• servings: 4

Ingredients

- 4 fresh tomatoes

- 1 cup cherry tomatoes

- 1 red pepper

- 1 white onion

- 2 large cloves garlic

- 1 cup diced butternut squash

- 1 540ml can of white kidney beans

- 250mL cottage cheese

- 1 litre water

- 2 tbsp veggie stock powder

- salt, pepper, olive oil

Directions

1. Dice all your vegetables and add to a large glass oven sage dish.

Cover in some olive oil, salt and pepper and bake for about 35 minutes at 375º or until everything is soft.

2. Transfer soft, cooked veggies to a large ditch oven with 1 litre water (ish, make sure it's enough water to cover the veggies you use) along with the stock powder. Use an immersion blender or blender to blend

3. Add beans and cottage cheese. Blend again in a countertop blender or using immersion blender.

4. Add some fresh basil and enjoy