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Coconut and Roasted Red Pepper Soup Print Recipe

May 17, 2017
Rating: 5/5 (1)

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Prep Time: 10 mins

Cook Time: 30 mins

Serves: 4

Difficulty: Easy

Budget: Cheap

Get the evening off to a hot start with our wonderfully creamy roasted red pepper soup! Oh, it’s also gluten free – never say we don’t do anything for you…

Ingredients

  • 4 roasted red peppers
  • ½ onion, diced
  • 3 cloves garlic, chopped finely
  • 900 ml vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 110ml of coconut cream
  • 50ml tahini (optional)

Method

  1. Heat your oil in a pot over a medium heat and then add the onion and garlic and cook for a few minutes. Add the teaspoon of salt, smoked paprika and roasted red peppers. Cook for a further 1-2 minutes (don’t forget to stir!)
  2. Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes.
  3. Add the coconut cream and tahini, stir well, bring to the boil then remove from heat.
  4. Puree in a blender, or use fancy handheld one (ooh la la!).
  5. Serve up and don’t forget to blow on your spoon! No burnt tongues here!

Nutritional Information:

No nutrional information.

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