Tomato avocado and chilli soup

This is a quick and easy soup to make and the avocado makes it taste nice and creamy, with the benefit of being anti-inflammatory.  The chilli will give you the benefit from its pain killing properties as well as give the soup a bit of a punch.

Tomato avocado and chilli soup

Gluten free, dairy free, endo friendly

Serves 2

Ingredients:

• 450g cherry tomatoes, halved
• 1 onion, finely diced
• 1 ripe avocado
• 2 garlic cloves, minced
• 1 small red chilli, sliced
• 350ml vegetable stock
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 2 teaspoons basil
• salt and pepper, for seasoning

1.   Put the olive oil to a large saucepan over a medium heat

2.   Add in the onion, garlic and chilli and sauté for 5 minutes

3.   Stir in the tomatoes and cover with a lid - reducing heat a little

4.   Cook for 10 minutes, stirring occasionally

5.   Stir in the vegetable stock

6.   Bring to the boil and simmer for 10 minutes

7.   Add in the avocado, seasoning, basil and lime juice

8.  Transfer to a blender and blitz until smooth

Serve with a swirl of basil pesto and some gluten free bread