Season with Sense - Roasted Pepper and Paprika soup
Published:
Prep: 10 minutes
Cook: 35 minutes
Serves 4
- 2 red peppers, quartered (370g)
- 2 yellow peppers, quartered (370g)
- 1 onion, diced (200g)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 700ml low salt vegetable stock
- ¾ tsp LoSalt
Preheat the oven to 200oC, gas mark 6.
Place the peppers and onion on a large baking tray and toss in the oil and paprika. Roast for 30 minutes.
Bring the stock to the boil and add the vegetables with their juices and the LoSalt and simmer for 1-2 minutes. Blend with a stick blender or food processor until smooth.
Cooks tip:
Add a dash of cream for an extra richness and serve scattered with croutons.
Nutrient |
Per 100g |
Per Serving |
%GDA |
Traffic Lights |
|
Energy (kcal) |
26 |
110 |
6 |
N/A |
|
Protein (g) |
0.6 |
2.5 |
N/A |
N/A |
|
Fat (g) |
0.9 |
4 |
6 |
Low |
|
Sat Fat (g) |
0.2 |
0.5 |
3 |
Low |
|
Carbs (g) |
3.2 |
13.5 |
N/A |
N/A |
|
Sugar (g) |
2.5 |
10.5 |
12 |
Low |
|
Fibre (g) |
1.5 |
6.5 |
N/A |
N/A |
|
Salt (g) |
0.09 |
0.4 |
7 |
Low |