Garlic and mild pepper soup recipe

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  • Serves 4
  • 20mins to prepare and 35mins to cook
  • 141 calories / serving
  • Freezable
  • Healthy
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171377 garlic mildpepper soup HERO

Heat the olive oil in a large, heavy-based saucepan over a moderate heat.

Saute the red pepper, minced garlic and tomato for 3-4 minutes, stirring occasionally. Add the passata, sugar and vegetable stock, bring to the boil, then reduce to a simmer.

Simmer for 10-15 minutes until thickened. Remove the soup from the heat when ready and puree using a stick blender until smooth.

Pass through a sieve into a clean saucepan. Adjust the seasoning as necessary and keep warm over a very low heat.

When ready to serve, heat the olive for the croutons in a large frying pan over a moderate heat. Saute the cubed bread for 2-3 minutes, tossing occasionally, until golden brown all over. Remove from the heat and season well.

Ladle the soup into serving bowls and scatter a few croutons on the surface. Garnish with chopped chives, garlic cloves and a few chive stalks before serving.

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  • Ingredients

  • 30ml olive oil
  • 4 cloves garlic, minced
  • 200ml passata
  • 750ml vegetable stock
  • 1tsp caster sugar
  • 4 red peppers, de-seeded and chopped
  • 2 vine tomatoes, blanched, de-seeded and chopped
  • salt
  • pepper
  • 1tbsp chives, finely chopped
  • 6-8 whole cloves garlic, to garnish
  • chive stalks, to garnish
  • For the croutons

  • 2 slices bread, cubed
  • 20ml olive oil
  • salt
  • pepper
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  • Calories
    141
    7%
  • Sugar
    12g
    13%
  • Fat
    9g
    13%
  • Saturates
    1g
    5%
  • Salt
    0g
    0%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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