I’m a big fan of my homemade soups. They’re simple to make, super tasty and they’re a great way of minimising food waste.
This is probably one of my favourites, a simple twist on the classic tomato soup. Give it a try and let me know what you think! Hot heads out there, add some fresh chili to this one for an extra kick!
Spicy Red Pepper & Tomato Soup
2 Medium Red Peppers
400g (1 tin) Chopped Tomatoes
200ml Vegetable stock
1 tsp Chili Powder
2 tsp Paprika
1 tsp Oregano
Optional: If you like it really spicy, add a fresh chili, some chili flakes or some extra chili powder.
– Prepare the Red peppers and chop into quarters.
– Place onto an oven tray and spray with a little fry light (Can use olive oil if you’re not calorie counting!) and Roast for around 20 minutes
– In the meantime, roughly chop 2 onions and fry them in a sauce pan.
– Once they have started to brown, add the spices and stir.
– Add the 200ml of stock and allow to simmer.
– Pour in the tin of chopped tomatoes
– Once the peppers are done remove from the oven and peel off the skin (You may need asbestos fingers for this bit!!) before adding to the pan.
– Remove the saucepan from the heat and blend until smooth.
– You may want to add extra water as you blend depending on what consistency you prefer
– Season to taste