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Kimberly Scalf
Roasted bell pepper tomato soup
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Ingredients
Directions
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Preheat the oven to 220ºC.
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Place the tomatoes, peppers, red onions and garlic on a baking tray and drizzle with the olive oil and a pinch of salt.
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Roast the vegetables for about 20 minutes in the oven and let cool.
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Squeeze the cloves of garlic from the peel and scoop the roasted vegetables with the moisture in the vegetable stock. Bring to boil.
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Puree to a smooth soup and season with salt and (cayenne) pepper.
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Garnish for serving with cream and some rocket, for example in the form of a reindeer.
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Nutrition
190Calories
Sodium0% DV0g
Fat18% DV12g
Protein6% DV3g
Carbs5% DV14g
Fiber0% DV0g
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