Roasted red pepper and chilli soup recipe

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Roasted red pepper and chilli soup 7825121a a4bb 4d52 91b0 d09592961fb1 0 472x310
  • Rating: 4 stars
  • Cost per serving: 98p
  • 5mins to prepare and 30mins to cook Takes: 5mins to prepare and 30mins to cook
  • 2-4 Serves: 2-4
  • Freezable

Preheat oven to gas 6, 200°C, fan 180°C.

Place peppers, chillies and garlic in a large tin and roast for 15 minutes.

Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from the oven and cool till you can handle them.

Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.

Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth.

Reheat to serve and top with seed mix — add pesto and croutons if desired.

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Guideline daily amounts are calculated for a standard adult woman.

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  • 6 red peppers, halved, cored and deseeded
  • 2 red chillies, halved, cored and deseeded
  • 1 bulb garlic, halved but not peeled
  • 6 tomatoes, halved
  • 1tbsp olive oil
  • 450ml (3⁄4 pint) vegetable stock
  • 4tbsp savoury seed mix
  • 4tsp pesto
  • a few croutons for topping (optional)
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1 of you five-a-day Each serving contains
  • Calories 110 5%
  • Sugar 9g 10%
  • Fat 6g 8%
  • Saturates 1g 5%
  • Salt 0.1g 2%
of an adult's Reference Intake amount. Find out more
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