Hot ‘n’ Spicy Roasted Red Pepper and Tomato Soup with Brown Soda Bread

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

1 slices soda bread*

1 tsp butter*

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.
3. Butter bread and serve.

Note:
Make in batches and freeze for on the go

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