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FROM MY KITCHEN TO YOURS

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  • 3 large red peppers halved

  • 1 large white onion cut in half, skin on

  • 4 sticks of celery sliced

  • 2 tablespoons of tomato puree

  • Tin of plum tomatoes

  • 450ml hot water

  • Vegetable/vegan stock cube/jelly

  • Olive oil

  • 1 level tablespoon marinade

  • 25g butter or your chosen substitute

  • Salt & pepper

KAREN'S ROASTED RED PEPPER & TOMATO SOUP

Karen's Roasted Red Pepper and Tomato Soup << Back to Recipes

Pre-heat your oven to 200 degrees & line a baking tray with foil & put the de-seeded peppers & onion cut side down, drizzle with olive oil & place in the top of the oven for 30 minutes.

 

Add the sliced celery to the pan with the butter & cook gently for 5 minutes being careful not to burn the butter.

 

Next place the vegetable/vegan stock cube, marinade & the tomato purée into a measuring jug & pour in hot water to the 450ml mark & stir until dissolved then add to the celery, take off from the heat.

 

Remove the vegetables from the oven,  discard the onion peel, then roughly chop everything & add to the pan along with the plum tomatoes & place back onto a low heat then blend (please do not boil).

 

Season to taste & garnish with coriander or parsley if desired ... delicious!

Karen's Roasted Red Pepper and Tomato Soup