Winter is undoubtedly a time for over-indulgence and gluttony! However those comfort foods don’t have to be packed full of calories or add extra inches to your waist line! This roasted red pepper soup is a perfect lunch option for those winter months; peppers are packed full of vitamin C – helping to keep those pesky winter colds at bay! Adding seeds as croutons increases the protein content, keeping you fuller for longer, preventing the need for an afternoon mince pie or quality street!
2 x red peppers (cut into chunks)
40g sundried tomatoes
1 x tin of good quality chopped tomato
1 x reduced salt vegetable stock cube (made up to 1 pint with boiling water)
1 x red onion (cut into chunks)
Chilli flakes (to taste – optional)
Spray olive oil
Salt and pepper to taste
20g mixed seeds (optional)
Preheat the oven to 180 degree
Whilst the oven to heating to temperature; cut the peppers, sundried tomato and onions into chunks and place in an oven proof roasting tray, spray with 10 x sprays of oil, add chilli flakes, salt and pepper to taste.
Place in the oven and roast for approximately 30 minutes (until the vegetables are soft – not chargrilled – as this leaves a really bitter taste).
Once the vegetables are roasted, remove from the oven and place in a sauce pan, add a tin of chopped tomato and vegetable stock.
Simmer on the hob for between 20 – 30 minutes.
Remove from the hob and blend using either a hand held blender or food processor.
Serve immediately with mixed seeds sprinkled on top, or pop in the fridge and take it to work for the next couple of days.
Total Fat: 13g
Saturated Fat: 2g
Soup is the best thing to make this time of year. My advice is to make at least double each time and freeze some.
this looks good - and conveniently, guess what I have in my fridge? Peppers!