Filter
Reset
Sort ByRelevance
Tammy Prescott Heginger
Roasted paprika soup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil in a soup pot and fry the shallots with the garlic.
-
Add the chopped roasted peppers and tomatoes and fry them for 3 minutes.
-
Pour in the stock and simmer for 2 minutes.
-
Purée the soup with the hand blender or in a food processor.
-
Add Worcester sauce and Tabasco to taste, let the soup cool down and then put it in the refrigerator to get well cold.
-
Stir in the basil before serving. Serve coarse brown bread.
Blogs that might be interesting
-
15 minLuncholive oil, shallot, turmeric, baking flour, milk, Greek yoghurt, leaf parsley, cashew nuts, Whole grain bread, vegetable margarine from a tub,cauliflower soup with cashew nuts -
20 minLunchduck breast fillet, arugula, balsamic glaze, Tasty vine tomato, ready-to-eat avocado, Italian bread roll,Italian ball with avocado and duck breast fillet -
10 minLunchfrozen crushed green bean, lima canned beans, tuna in canned water, shallot, dijon mustard, White wine vinegar, extra virgin olive oil, Cherry tomatoes,niçoise 'to go' with beans -
20 minLunchroot, potato, onion, garlic, olive oil, vegetable stock, mandarin orange, fresh ginger, salt, pepper, puff pastry, egg, dried thyme, grated old cheese,carrot soup with puff pastry
Nutrition
105Calories
Sodium0% DV0g
Fat11% DV7g
Protein4% DV2g
Carbs3% DV9g
Fiber0% DV0g
Loved it