Hot ‘n’ Spicy Roasted Red Pepper and Tomato Soup

Lunch

Ingredients

290 g roasted red peppers jar

270 g cherry tomatoes

1 garlic cloves

100 ml vegetable stock cube*

1 tsp paprika

1 tbsp olive oil

4 tbsp ground almonds

Directions

1. Place the peppers on a large baking sheet and drizzle with 2 tbsp. of the olive oil. Roast in the oven for 20 to 25 minutes, tossing halfway through.
2. Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

Note:
Make in batches and freeze for on the go

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