Red Pepper Soup

Red Pepper Soup

0 pts & Core

5 Red peppers.
1 Red onion.
3 Large tomatoes.
2 cloves garlic.
1 litre water.
3 teaspns stock granules.
Oil spray.
Seasoning

Preheat oven Gas mark 6. De-seed and quarter peppers. Peel & quarter onion.
Quarter tomatoes & peel garlic cloves. Lay all on a baking tray, spray with oil & season.

Cook at top of oven for 25-30 minutes.

Make up stock & add cooked veg. Liquidise & check seasoning.

Chilli flakes can be added to give the soup a kick.

Freezes well.

Another version:

Red Pepper Soup

Serves 2

No Count recipe

½ pt for the whole recipe on full choice

Put 115g red peppers, roasted and skinned into a pan with 225g passata.  Add 575 ml hot veg stock and 50g diced cooked potatoes.

Season, simmer for 10 mins and blend until smooth.  Serve.

Another version:

Red Pepper Soup 

No Count

 Serves 4

Points per serving: 0 (FC)

1 onion, chopped finely,

2 garlic cloves, crushed

600ml vegetable stock

2 tsp paprika

400g can or jar red peppers

400g can chopped tomatoes

1 tbsp tomato puree

1 tbsp Worcestershire sauce

salt & pepper

Put onion and garlic in a pan with just enough stock to cover.  Add the paprika and simmer for 5 mins, until the onion has softened.

Add the remaining ingredients apart from seasoning. Bring to the boil and reduce the heat.  Simmer 20-25 mins.

Either sieve or liquidise the soup until smooth.  Season to taste.