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Red Pepper and Tomato Soup (TM6)
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- 2 garlic cloves
- 50 g onions, quartered
- 200 g red peppers, quartered (approx. 2 peppers)
- 50 g olive oil
g ripe tomatoes, cut in pieces (2 cm)
or tinned chopped tomatoes
- 400 g water
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
- 1 tsp fine sea salt, or to taste
- ½ tsp ground black pepper, plus extra for sprinkling
- ¼ tsp ground cayenne pepper (optional)
- per 1 portion
- 784 kJ / 187.4 kcal
- 4.1 g
- 15.1 g
- 12.9 g
- Saturated Fat
- 1.8 g
- 3.7 g
- 483.4 mg
Versatile Smooth Soup
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Pea and Mint Soup (TM6)
Red Pepper and Tomato Soup (TM5)
Best Basic Houmous
Broccoli Salad with Red Peppers and Pine Nuts