Mini pepper cups recipe

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Mini pepper pots HERO
  • Rating: 0 stars
  • Cost per serving: 49p
  • 40mins Takes: 40mins
  • 6 Serves: 6

Heat the oil in a large saucepan and cook the onion, garlic, carrots and red peppers on a low heat for 20-25 minutes until softened.

Add the tomato paste and paprika and cook for 1 minute, then stir in the Peppadew peppers and stock. Whizz in a blender until smooth. Add more stock if you prefer a thinner soup.

Gently heat the soup in a clean pan until warmed through. Check seasoning, then spoon into espresso cups and sprinkle with chives to serve. 

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  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 carrot, peeled and chopped
  • 2 red peppers, deseeded and chopped
  • 1 tbsp sun-dried tomato paste
  • ½ tsp smoked paprika
  • 75g (3oz) Peppadew peppers
  • 200ml (7fl oz) vegetable stock
  • few chives, snipped
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1 of you five-a-day Each serving contains
  • Calories 52 3%
  • Sugar 6g 7%
  • Fat 2g 3%
  • Saturates 0.3g 2%
  • Salt 0g 1%
of an adult's Reference Intake amount. Find out more
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