Mini pepper cups recipe

  • Serves 6
  • 40mins
  • 80 calories / serving
  • Healthy
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Mini pepper pots HERO

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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  • Ingredients

  • 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 vegetable stock
  • few chives, snipped
  • Energy 335kj 80kcal 4%
  • Fat 6g 9%
  • Saturates 1g 5%
  • Sugars 5g 6%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 6.6g Protein 1g Fibre 0.8g


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