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Red Pepper & Tomato Soup

Red Pepper & Tomato Soup

INGREDIENTS

  • 200ml PureOaty oat drink
  • 1 x veggie stock cube
  • Half an onion
  • A stick of celery
  • 2 x garlic cloves
  • 1 x red pepper
  • 5 x salad tomatoes
  • 1 slice of gluten free bread
  • ½ teaspoon of paprika
  • Salt & pepper to season
  • A good dash of olive oil
  • A few sprigs of chives to decorate

Directions

1.

Slice your gluten free bread into squares of about 2cm by 2cm. Drizzle with oil and sprinkle on a pinch of salt & pepper. Bake in the oven for 8 minutes at 180c/160c fan/gas mark 4. Once cooked, put the bread to one side.

2.

Add your half-chopped onion, 1 red pepper, 5 salad tomatoes, chopped celery and 2 garlic cloves into an oven dish. Add a good dash of olive oil and cook at 160c/140c fan/gas mark 1 for twenty minutes.

3.

Whilst the above is cooking, finely chop your chives and set to one side.

4.

Into a liquidiser, blend the oven-roasted ingredients adding 200ml PureOaty, paprika, 1 veggie stock cube and a pinch of salt & pepper until smooth.

5.

To serve, pour your hot soup into a bowl and top with your chopped chives and croutons.