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Monday, 8 January 2018

Roasted pepper and tomato soup



Roasted veggie soup

*Everything in this dinner is totally free on slimming world and largely speed based, great for lunches and can last in the fridge for 3 days* for me this recipe makes 4 containers of soup and I use my hexa&b for dipping!

Ingredients:
3x peppers
3x celery sticks
1x white onion
6x spring onions
5x garlic cloves
1x vegetable stock
450ml of boiling water
1x can of peeled plum tomatoes
1x red chilli (if you can handle heat, otherwise add crushed chilli flakes!)
2x tbsp of double concerntrated tomato puree or 4x tbsp of basic tomato puree

Herbs & Extras:
- 1 tbsp of chilli flakes
- 2x tbsp of paprika
- salt and pepper
- 2 tbsp of lazy garlic
- handful of freshly chopped chives
- frylight! my fave to use for this is the garlic frylight

Oh, and you'll need a large frying pan and a blender :)


Method:
1. Warm up the oven at 200 degrees and half your peppers, white onion and add to a baking tray with your plum tomatoes (I know this feels weird but just try) and garlic cloves. Spray with garlic fry light, leave in the oven for 25/30 minutes
2. Add some oil or fry light to a pan and add in your chopped up celery and spring onions
3. In a jug add your stock with the boiling water, then add in your spices and tomato puree
4. Add the above mix to your pan of sauteed celery and onions
5. Get the veggies out of the oven and they should be able to pull apart but if not chop them up a little bit more, add them to the frying pan of stock mix etc
6. Add your lazy garlic and season well with salt and pepper, leave to simmer for 5 minutes
7. I use a mixer blender rather than a hand blender because I find it far to messy with a hand blender, add the ingredients to a blender and blend until chunky or smooth however you want it
8. Sprinkle some freshly chopped chives into the bowl of soup and enjoy!

I grilled my hexa allowance of cheddar onto my hexb allowance of wholemeal bread to dip into my soup!

  

  

Enjoy!

Love, Rey x






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