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Red pepper soup with cheese crouton
 
 
4 ServingsPTM20 min

Red pepper soup with cheese crouton


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Directions

  1. Heat the oil and fry the shallots, 2/3 of the red pepper and the tomatoes for 4-5 minutes.
  2. Pour in the stock, bring to the boil and cook gently for 8-10 minutes.
  3. Heat the oven grill. Sprinkle the bread with the cheese and place under the grill until the cheese has melted.
  4. Purée the soup and scoop the spring onions and the rest of the red pepper.
  5. Serve the soup with the cheese crouton.

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Nutrition

235Calories
Sodium0% DV0g
Fat23% DV15g
Protein16% DV8g
Carbs5% DV16g
Fiber0% DV0g

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