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