Easy Vegan Cream Of Tomato And Red Pepper Soup
A delicious vegan cream of tomato and red pepper soup that is easy to make and perfect for a winter meal.
Equipment
Ingredients
- 12 lrg Fresh Tomatoes
- 4 lrg Red Peppers
- 5 Cloves of Garlic
- 1 tbsp Coconut Oil
- 1 tbsp Rapeseed Oil
- 1 lrg Onion
- 2 Veggie or Vegan Stock Cubes
- ½ tsp Chilli Powder
- 3 tbsp Basil Vegan Pesto
- 400 ml Coconut Milk
- 1 tsp Black Pepper
- 1 tbsp Rosemary
- 1 tbsp Tomato Puree
Instructions
- Place the tomatoes in a pan of boiling water a few minutes until the skin becomes soft and easy to peel. Remove the skins with a knife. Chop them up or blitz in a food processor.
- Melt the oils in a cooking pot and fry the onions. Add the tomato puree, stock cubes and a little water. Mix together.
- Add the peeled tomatoes to the pot. Add the black pepper and chilli.
- Add the chopped red peppers then add the tin of coconut milk. Mix together then add the pesto and garlic, bring to the boil and simmer for about 20 minutes.
- Blitz with a hand held blender then serve .
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Calories: 154kcalCarbohydrates: 2gProtein: 1gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 62mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 186IUVitamin C: 2mgCalcium: 23mgIron: 2mg
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