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Roasted Red Pepper Soup

Roasted Red Pepper Soup

"A delicious winter warmer soup made with charred red peppers, one for all the family and also freezable! Double wow!" 

  • 2 pints of water
  • 1 organic vegetable stock cube (Kallo)
  • 2 small carrots
  • 2 sticks celery
  • 1 large red onion
  • 2 garlic cloves
  • 4 red peppers
  • 1 tin of chopped tomatoes
  • Large handful of fresh basil
  • Salt and Pepper to taste
  1. Cut the pepper into quarters and deseed. Place them on a baking tray and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start darken.
  2. Place the water and stock cube in a saucepan. 
  3. Chop the carrots, celery, onion and garlic and add. 
  4. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
  5. Leave the peppers to cool, then remove the skin. 
  6. Chop the flesh into small chunks and add to the saucepan, then add the tinned tomatoes.
    Simmer for a further 10 minutes. Remove from the heat and add the fresh basil. 
  7. Blend and season to your taste. 
  8. Serve with a drizzle of Greek yoghurt. 


Gluten Free: Yes

Dairy Free: No

Vegan: Yes

Vegetarian: Yes

Recipe Serves: 2 people

Difficulty: Medium

Time: 45 mins

Calories: 187

Carbs: 42g

Sugar: 23g

Fat: 1g

Saturates: 0g

Protein: 7g

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