Roasted Red pepper and tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Lge Vine Tomatoes4 large Red peppers1 Can of tinned plum tomatoes100gm of long grain rice1 med onion 1 litre of chicken stock1 birdseye chilli pepper (optional leave out if you don't want the kick!)
place red peppers and tomatoes on a baking tray and roast in the oven until peppers begin to blacken.
In a large pan soften onion and birds eye chilli - using 1-3 sprays of fry light
add stock, and rice and bring to the boil, then reduce heat to simmer
When peppers start to blacken remove tray from oven
peel skin from peppers and tomatoes
add tomatoes/ can tomatoes and peppers to stock
season with salt and pepper and simmer gently for 30 mins
leave to cool
Blend ingredients and season if needed.
Serving Size: serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user JACQUICAL1.
In a large pan soften onion and birds eye chilli - using 1-3 sprays of fry light
add stock, and rice and bring to the boil, then reduce heat to simmer
When peppers start to blacken remove tray from oven
peel skin from peppers and tomatoes
add tomatoes/ can tomatoes and peppers to stock
season with salt and pepper and simmer gently for 30 mins
leave to cool
Blend ingredients and season if needed.
Serving Size: serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user JACQUICAL1.
Nutritional Info Amount Per Serving
- Calories: 68.8
- Total Fat: 0.9 g
- Cholesterol: 0.9 mg
- Sodium: 82.9 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.6 g
- Protein: 2.6 g
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