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Catherine Tobin
Two-color porridge soup
Soup of red peppers with cherry tomatoes and green peppers with garden peas.
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Ingredients
Directions
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Cut the onions. Cut the peppers into pieces and the tomato tomatoes into cubes.
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Heat 1 tablespoon oil in 2 pans. Spread the onion over the pans and fruit for 5 minutes. Stir frequently.
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Add 1 red pepper, tomato, 1 vegetable stock tablet and 250 ml water to 1 pan and bring to the boil.
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Meanwhile, add the green pepper, garden peas, the other vegetable stock tablet and 250 ml of water to the other pan. Bring to boil.
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Let the soups cook for 10 minutes on low heat. Cut the cherry tomatoes into wedges and cut the spring onion into rings.
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Remove the pans from the heat and purée both soups with the hand blender. Season with salt and pepper and heat for another 2 minutes.
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Put the soups each in a measuring cup and at the same time pour them into a plate for a nice separation.
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Garnish the soup with cherry tomato and spring onions. Yummy! .
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Nutrition
205Calories
Sodium41% DV980mg
Fat12% DV8g
Protein14% DV7g
Carbs7% DV21g
Fiber32% DV8g
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