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!)
Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes.
Add the coconut cream and tahini, stir well, bring to the boil then remove from heat.
Puree in a blender, or use fancy handheld one (ooh la la!).
Serve up and don’t forget to blow on your spoon! No burnt tongues here!
No nutrional information.
Enter your details and we’ll keep you posted with the latest news & offers
See what we've been saying
Betcha' you never knew these eight things about pies... https://t.co/w1W7pIFts4 https://t.co/9BWMBIcR5T