Hot ‘n’ Spicy Roasted Red Pepper and Tomato Soup
Lunch
631kcal
Easy
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*
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
Serve and Enjoy.