Roasted Red Pepper Soup
Community· not yet ratedA vibrant, smoky soup of roasted red peppers and tomato.
✓ Diabetic-Friendly✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian
Ingredients
Cooking Liquids1
Vegetable Stock600 mlmissing
Oil1
Olive Oil3 tablespoonmissing
Spices & Herbs2
Red Pepper4 piecemissing
Smoked Paprika1 teaspoonmissing
Vegetables3
Tomatoes4 piecemissing
Onion1 piecemissing
Garlic2 clovemissing
Nutrition (per serving)
≈ Estimated190Calories
4gProtein
22gCarbs
10gFat
Instructions
1
Heat the oven to 200C. Halve the peppers and tomatoes, place on a tray with the whole garlic cloves, drizzle with 2 tbsp oil and roast for 25-30 minutes until soft and charred.
2
Soften the chopped onion in the remaining oil in a pot, adding the smoked paprika for the last minute.
3
Add the roasted vegetables (squeeze the garlic from its skins) and the stock, and simmer for 5 minutes.
4
Blend until smooth, then season to taste.
5
Reheat and serve with a drizzle of olive oil.
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