Roast Tomato and Pepper Soup
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 35 | ml | Olive oil |
| 500 | g | Red onions quartered |
| 500 | g | Tomatoes large & ripe |
| 60 | g | Garlic whole |
| 250 | g | Red peppers |
| 500 | g | Tinned tomatoes plum & chopped |
| 600 | ml | KNORR Paste Bouillon Clear Vegetable |
| 60 | g | FLORA Original 6x2kg |
| 250 | ml | Water |
| Fresh herbs to garnish |
Preparation
Advance preparation
Pre heat an oven to 200°C, (400°F), Gas 6. make up the vegetable bouillon by mixing in 25g of paste to 1 ltr of boiling water.
Method
1.Mix 2 tbsp oil in a roasting tin with the onion, tomatoes, garlic and red pepper.
2.Drizzle over the FLORA Original Spread and roast in the pre heated oven for 20 – 25 minutes.
3.Remove skins from onion, garlic and pepper, chop and place in a large saucepan with the tomatoes, vegetable stock and water.
4.Bring to the boil and simmer for 2 – 3 minutes. Place in a food processor or liquidiser and blend to give a rough texture.
5.Serve garnished with fresh herbs.
Helathy Hint
Keep salt to a mimimum and consider to serve with a 80g green salad.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
