@2025istheyeari
🍅 Smoky Tomato & Red Pepper Soup (8 portions)
Ingredients
• 8 large <strong>red peppers</strong> (~1.2 kg)
• 2 large <strong>onions</strong>, chopped (~300 g)
• 4 medium <strong>carrots</strong>, chopped (~240 g)
• 4 sticks <strong>celery</strong>, chopped (~160 g)
• 6 cloves <strong>garlic</strong>, minced (~18 g)
• 4 tins (400 g each) <strong>chopped tomatoes</strong> (~1.6 kg)
• 2 tins (400 g each, drained ~480 g) <strong>cannellini beans</strong>
• 6 cups (1.5 L) <strong>vegetable stock</strong> (gluten-free)
• 4 tbsp <strong>olive oil</strong>
• 4 tsp <strong>smoked paprika</strong>
• 2 tsp <strong>dried thyme</strong> (or 4 sprigs fresh)
• 2 tbsp <strong>red wine vinegar</strong> (or balsamic)
• Fresh parsley, to garnish (~15 g)
• Salt & black pepper, to taste
Method
1. <strong>Roast the peppers</strong>: Preheat oven to 200°C. Halve peppers, remove seeds, place skin side up on trays, drizzle with half the olive oil. Roast 20–25 mins until skins blister. Cover with a clean towel, steam 10 mins, then peel skins.
2. <strong>Cook base veg</strong>: In a large stockpot, heat the rest of the olive oil. Sauté onion, carrot, celery, and garlic for 8–10 mins until softened.
3. <strong>Build flavour</strong>: Stir in smoked paprika and thyme. Add roasted peppers, tinned tomatoes, stock, and beans. Simmer 20–25 mins.
4. <strong>Blend</strong>: Use a stick blender to blend smooth (or leave some texture).
5. <strong>Finish</strong>: Stir in vinegar, season well with salt & pepper. Garnish with fresh parsley before serving.
🌱 Nutrition (per serving, 8 portions)
• <strong>Calories</strong>: ~315 kcal
• <strong>Protein</strong>: ~12 g
• <strong>Carbs</strong>: ~46 g
• <strong>Fat</strong>: ~9 g
• <strong>Vegetables</strong>: 6+ types (red peppers, onion, carrot, celery, garlic, tomatoes)