Tomato and Red Pepper Soup with Avocado
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 red peppers750g tomatoes1 onion, roughtly chopped2 garlic cloves600ml vegetable stockjuice of 1/2 lemon1 medium avocado6 tbsp soya cream6 basil leaves, torn
Halve, seed and roughly shop the peppers, then quater the tomatoes. Put them into a saucepan with the onion, garlic cloves and stock.
Simmer for 30 minutes until the peppers are very tender. Puree in a blender or food processor, then pass through a sieve into a clean saucepan. Reheat, and season with salt pepper and some of the lemon juice.
Peel, stone and finely dice the avocado. Place in a bowl, toss in the remaining lemon juice and season with salt.
Ladle the soup into warmed bowls. Swirl each bowl with a little cream, then top with a spoonful of avocado, some torn basil leaves and a scattering of corarsely ground black pepper.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TAKING-CONTROL.
Simmer for 30 minutes until the peppers are very tender. Puree in a blender or food processor, then pass through a sieve into a clean saucepan. Reheat, and season with salt pepper and some of the lemon juice.
Peel, stone and finely dice the avocado. Place in a bowl, toss in the remaining lemon juice and season with salt.
Ladle the soup into warmed bowls. Swirl each bowl with a little cream, then top with a spoonful of avocado, some torn basil leaves and a scattering of corarsely ground black pepper.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TAKING-CONTROL.
Nutritional Info Amount Per Serving
- Calories: 166.5
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 15.7 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 5.8 g
- Protein: 4.1 g
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