In February, Oslo is dark and cold (though not so much this year!) and need your quota of sun! If you don't find it outside, get it in your plate! 

At Hibiscus Dinners, we love simple and tasty recipes for our everyday dinners. This recipe is simple, tasty and quick to prepare; don't hesitate to give it a shot! It is a nice healthy vegetarian meal to make any day of the year: serve warm on winter and cold on summer.

To spice up a bit the tomato soup, we are using piquillos (it is sweet Spanish paprikas that are produce in Lodosa). They give an extra deepness to the soup that makes the whole difference!


For 4:

-1 onion

-1 carrot

-2 gloves of garlic

-2 crushed tomatoes in can

-1 can of piquillos

-1 Tsp of sugar

-Olive il

-1 cup red wine

-1/2 cucumber

-1 avocado

-Habanero chili

-1 lime

-Avocado oil

-Alfalfa sprouts

-Feta cheese

-Spring onions

agurk of avocado relish

Peel and chop roughly the onion, garlic and carrot. Color in olive oil. Add the red wine, let the alcohol evaporates.

Add the tomatoes, piquillos, sugar and salt to your taste. Let simmer for 20-30min. Then mix with a hand blender until smooth, set on the side.

Meanwhile, prepare the relish: dice the cucumber and avocado. Blend with the juice of 1 lime, chopped habanero chili (to your taste) and avocado oil (olive oil will be fine as well).

Serve the warm soup topped with the relish, some crumbles of feta cheese, spring onions and a dash of avocado oil. Decorate with the alfalfa sprouts, enjoy!