Hot ‘n’ spicy roasted red pepper & tomato soup
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
- Prep:5 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
- kcal 631
- fat 48g
- saturates 5g
- carbs 23g
- sugars 12g
- fibre 5g
- protein 23g
- salt 3g
Ingredients
- 290g roasted red peppers, drained
- 270g cherry tomatoes, halved
- 1 garlic clove, crushed
- 1 vegetable stock cube
- 1 tsp paprika
- 1 tbsp olive oil
- 4 tbsp ground almonds
Method
Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.