A super tasty warming soup, perfect for the colder evenings.
Ingredients:
Approx. 900g Cherry Tomatoes
4 Red Peppers
4 tbsp Olive Oil
1 Large Celery Stick
1 Onion
2 tbsp Tomato Puree
2 Vegetable Stock Cubes
100g Cream Cheese
Salt and Pepper to season
Method: Number of servings 4 / Prep Time 10 Minutes, Cook Time 40 Minutes
Cost per serving – approx. £1.68 per portion
1. Preheat the oven to 200c fan, gas 7.
2. Add the tomatoes and peppers to a large roasting tray, drizzle with olive oil and season well with salt and pepper. Add to the oven and roast for around 20 minutes or until soft and sightly charred.
3. Meanwhile, fry the onion, celery, and tomato puree in some olive oil in a large pan for about 5 minutes until soft.
4. Remove the roasting tray from the oven and add the roasted peppers and tomatoes to the large pan containing the onions, celery and tomato puree and give a good mix.
5. Add 1 litre of water and the stock cubes to the pan and leave to simmer for 20 minutes.
6. Blitz until your preferred consistency, season with salt and pepper and add the cream cheese, mix well, and serve.
Nutritional Information Per Serving:
20g carbs
20g fat
6g fibre
324 kcals
1g protein
