Hot ‘n’ spicy roasted red pepper & tomato soup Learn now
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
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
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Method
STEP 1
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.
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