Red Pepper, Paprika and Rosemary Soup

Theres nothing more comforting than a warming bowl of soup at this time of year. I love to balance out the sweet flavours of roasted veg with an undertone of spice, which is why this recipe works so well!

I used a base of red peppers and tomatoes, roasted in the oven to bring out the flavours, and added a subtle hint of paprika and rosemary to make the soup even more warming. Another favourite of mine is to add a dash of apple cider vinegar, which gives a slight bitter taste.

Ingredients; ( for two people )

1 red pepper

4 plum tomatos

4 tablespoons tomato puree

1 tblsn paprika

3 sprigs of rosemary

2 garlic cloves

1 red onion

1 tblspn apple cider vinegar (optional )

Method;

– Chop the tomatoes and pepper into small chunks and roast in the oven, with a drizzle of olive oil and the rosemary sprigs, for 25 mins

-finely chop the onion and garlic and fry in olive oil until golden

-add in the tomato puree to the onion and garlic, and once soft, add the roasted veg

-add 500ml of water, the paprika and cider vinegar, and allow to cook for 10 mins

-transfer the soup mix into a food processor and blend until smooth.

 

Enjoy!

Gilly x

 

 

20 Oct This entry was published on October 20, 2014 at 9:04 am. It’s filed under Eat, Mains, Recipes and tagged diet, Health, paleo, recipe, soup, vegan, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.