Tomato and Red Pepper Soup with Avocado

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Tomato and Red Pepper Soup with Avocado calories by ingredient


Introduction

Tomato soup appeals to all age groups, and this one is particulary delicious, with the added sweetness of the red peppers Tomato soup appeals to all age groups, and this one is particulary delicious, with the added sweetness of the red peppers
Number of Servings: 6

Ingredients

    4 red peppers
    750g tomatoes
    1 onion, roughtly chopped
    2 garlic cloves
    600ml vegetable stock
    juice of 1/2 lemon
    1 medium avocado
    6 tbsp soya cream
    6 basil leaves, torn

Directions

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.