Mini pepper cups recipe

  • Serves 6
  • 40mins
  • 80 calories / serving
  • Healthy
Add this recipe to your binder.
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. 

See more Christmas recipes

Email recipe details
Print recipe
  • 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 (7fl oz) 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


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.