Low Calorie Roasted Red Pepper Soup Recipe - Titli's Busy Kitchen скачать в хорошем качестве

Low Calorie Roasted Red Pepper Soup Recipe - Titli's Busy Kitchen

This simple low calorie roasted red pepper soup is deliciously warming on cold days and is really refreshing when eaten cold on warm days. English closed captions courtesy of Daniel Bartolo Ingredients 900 g (2 lb) fresh red bell peppers 1.2 litres (40 fl oz) vegetable stock 1 large onion, chopped 2 garlic cloves, chopped 1 tbsp vegetable oil 1 tsp sugar ½ tsp ground coriander ¼ tsp ground cumin Vegetable oil for roasting the peppers Salt Instructions Roast the peppers Cut the peppers into quarters and remove the core and seeds. Place the pieces skin side up on a baking sheet or in a roasting pan and brush with oilve oil. Roast in the oven at 200°C (395°F) for around 30 minutes. While still hot, place the pieces of pepper in a plastic bag, seal and allow to cool. Peel the skins from the peppers and chop the remaining flesh. The yield should be around 400 g (14 oz). Prepare the soup Heat the vegetable oil in a pan over a medium heat. Add the onions and sauté gently for 5 minutes. Add the garlic and sauté for a further 2 minutes. Add the roasted peppers, vegetable stock and spices. Bring to the boil and simmer for 15 minutes. Allow the soup to cool a littel, then blend the soup using a hand blender or food processor until smooth. Adjust the seasoning, stir in the sugar and bring back to the boil to serve. Titli's Tips This is a slightly spicy soup but can be used as the base for a whole range of other soups. For example, you can add... Crumbled feta cheese Cooked pasta (Cook the pasta in the soup) Cooked pinto beans Peas and sweetcorn