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Roasted Red Pepper Soup with pesto
A hearty and warming comfort soup with sweetness and flavour all its own.
Ingredients
- 2 red peppers
- 5 medium carrots peeled
- 1 stick celery
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 small onion finely chopped
- 400 g canned tomatoes 400g/14oz tomatoes
- 500 ml vegetable stock or chicken stock
- 1 pinch dried chilli flakes
- salt and pepper to taste
Instructions
- Half the peppers and place on a roasting tin along with the celery and carrots and roast at 200C/400F for 20 minutes.
- Remove from oven and put peppers in plastic bag till cool enough to remove skins.
- Meanwhile heat the oil in a high sided pan and cook the onion and garlic for 5 minutes.
- Add the roasted vegetables plus the tinned tomatoes and a tin of water and stick cube and dried chilli.
- Simmer for 20 minutes and season with salt and papper to taste.
- Blend till smooth with a stick blender (or carefully pour into a blender jug).
- Serve with pesto, cream, yogurt or olive oil swirled on top.
Notes
gluten free, vegetarian
Nutrition
Calories: 160kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 696mgPotassium: 718mgFiber: 6gSugar: 13gVitamin A: 15135IUVitamin C: 92mgCalcium: 73mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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