Hot ‘n’ Spicy Roasted Red Pepper and Tomato Soup


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 5 mins
Cooking time: 25 mins
Post workout meal
Family friendly

Nutritional value per serving

Allergy information:
Use gluten-free if required*


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


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.

Make in batches and freeze for on the go

Serve and Enjoy.