Roasted Red pepper and tomato soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Roasted Red pepper and tomato soup calories by ingredient
Introduction
Really filling delicious warming soup Really filling delicious warming soupNumber of Servings: 8
Ingredients
-
4 Lge Vine Tomatoes
4 large Red peppers
1 Can of tinned plum tomatoes
100gm of long grain rice
1 med onion
1 litre of chicken stock
1 birdseye chilli pepper (optional leave out if you don't want the kick!)
Directions
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.