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
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.
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.
Chilli flakes can be added to give the soup a kick.
Freezes well.
Another version:
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:
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.
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