Roasted Red Pepper and Feta Soup
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Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 168
- Carbs 20G
6 Servings
Ingredients
- 6 red peppers halved and seeds removed
- 1 large onion roughly chopped
- 8 tomatoes quartered
- 6 cloves of garlic
- 3 vegetable stock cubes made up with 1.75l of boiling water
- 2 tbsp balsamic vinegar
- 1 tbsp Henderson's Relish
- 2 tbsp tomato puree
- 100 g reduced fat feta
- low calorie cooking spray
Instructions
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Preheat the oven to 200ºC.
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Place the peppers (skin side up), onion, tomatoes and garlic on a baking sheet (you may need to use 2 trays) and roast in the oven for 30 minutes, until the peppers are soft and have charred.
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Put all the roasted vegetables and all remaining ingredients, except the feta, into a large saucepan with the stock.
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Stir well and bring to a boil, then reduce the heat and allow to simmer uncovered for 15 minutes.
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Remove from the heat, stir through half of the feta and, using a stick blender, blitz until smooth, being careful not to splash yourself with hot soup!
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Ladle into warmed bowls and sprinkle a little feta on top, along with some fresh herbs if you wish.