Red pepper & Wensleydale soup
Vibrant and veggie - soup doesn't get much better than this
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- Heat 1 tbsp oil in a large non-stick pan. Cook the onion, garlic and pepper on a gentle heat until softened. Tip in the tomatoes, purée and stock then bring to a simmer.
- Cook for 20 minutes then blend with a stick blender or in a food processor until blended but with a little texture. Reheat with a splash more stock or water if needed to thin it. Stir in most of the cheese and basil before serving with a little cheese and basil sprinkled on top.
PER SERVING
331 kcalories, protein 16.4g, carbohydrate 17.2g, fat 22.4 g, saturated fat 10.8g, fibre 4.5g, salt 1.99 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1553655/
http://www.bbcgoodfood.com/recipes/1553655/
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Ingredients
- olive oil
- 1 onion , roughly chopped
- 1 garlic clove , crushed
- 1 red pepper , roughly chopped
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 200ml vegetable stock
- 100g Wensleydale cheese , crumbled
- a handful basil , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Ingredients
- olive oil
- 1 onion , roughly chopped
- 1 garlic clove , crushed
- 1 red pepper , roughly chopped
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato purée
- 200ml vegetable stock
- 100g Wensleydale cheese , crumbled
- a handful basil , chopped
PER SERVING
331 kcalories, protein 16.4g, carbohydrate 17.2g, fat 22.4 g, saturated fat 10.8g, fibre 4.5g, salt 1.99 g
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16 August 2011
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