This vegan, gluten-free, eggs-free, soy-free and lactose-free European side dish of spicy red pepper and tomato soup made with fresh red bell peppers and cherry tomatoes is a light yet delicious dinner option.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts |
⏱ 22 mins – easy
🍽 1 servings – 641 kcal per serving
| Serving
1305g |
Fat
45g |
Sat. fat
4g |
Sodium
4301mg |
| Carbs
51g |
Fibers
18g |
Sugars
25g |
Proteins
20g |
INGREDIENTS
- 1 tsp black pepper
- 1 tsp salt
- 10 oz red bell peppers
- 10 oz cherry tomatoes
- 1 clove of garlic
- 1 cube vegetable broth
- 1 tsp paprika
- 1 tbsp olive oil
- 4 tbsp ground almonds
TOOLS
- 1 knife
- 1 mortar
- 1 roasting tin
- 1 oven
- 1 blender
- 1 pan
- 1 bowl
STEPS
Cut the red bell peppers in half and remove the seeds.
Cut the deseeded red bell peppers into strips.
Put the red bell pepper strips in a roasting tin.
Preheat the oven to 390°F for 17 minutes.
Place the roasting tin in the hot oven and bake for 8 minutes.
Turn off the heat and remove the roasting tin from the oven to get roasted red bell peppers.
Cut the cherry tomatoes in half. Peel the garlic.
Crush the peeled garlic using a mortar.
Put the roasted red bell peppers and 0.4 cup of water in a blender. Then add the cherry tomato halves, crushed garlic, vegetable broth cube, paprika, olive oil, ground almonds, salt and black pepper. Blend for 2 minutes to get a soup.
Pour the soup into a pan and turn on the heat. Cook for 2 minutes to get a hot soup, then turn off the heat.
Transfer the hot soup to a bowl.
It’s ready to be served !
