Roasted Pepper & Paprika Soup
4 November 2019
Add a dash of cream for an extra richness and serve scattered
2 red peppers, quartered (370g)
2 yellow peppers, quartered (370g)
1 onion, diced (200g)
1 tbsp olive oil
1 tsp smoked paprika
700ml low salt vegetable stock
¾ tsp LoSalt
1. Preheat the oven to 200oC, gas mark 6.
2. Place the peppers and onion on a large baking tray and toss in
the oil and paprika. Roast for 30 minutes.
3. Bring the stock to the boil and add the vegetables with their
juices and the LoSalt and simmer for 1-2 minutes. Blend with a
stick blender or food processor until smooth.
Prep: 10 minutes