Crunchy parsley croutons
Try this recipe from Gordon Ramsay - it's a crunchy alternative to traditional stuffing
Hot 'n' spicy roasted red pepper & tomato soup
Serves 1
Easy
Prep:
Cook:
Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C
Skip to ingredients
- 290g roasted red peppersdrained
- 270g cherry tomatoeshalved
- 1 garlic clovecrushed
- 1 vegetable stock cube
- 1 tsp paprika
- 1 tbsp olive oil
- 4 tbsp ground almonds
Nutrition: per serving
- kcal631
- fat48g
- saturates5g
- carbs23g
- sugars12g
- fibre5g
- protein23g
- salt3g
Method
step 1
Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.
