Roasted tomato and red pepper soup
Simple to make, and super tasty- the perfect soup!
peeled and sliced
sticks celery roughly chopped
deseeded and roughly chopped
low calorie cooking spray
salt and pepper to taste
salt and pepper
read the note above about salt levels- it's key!
Pre-heat oven to 180c
Using a large, deep baking tray, add in the onion, tomatoes, peppers, celery and garlic
Spray the vegetables generously with low-calorie cooking spray
Pop into the oven and roast for 1 hour, giving them a stir half way through cooking
Using a hand-blender, blend the roasted vegetables together with the vegetable stock, oregano and salt and pepper until smooth
Have a taste to check the seasoning- if it's a little bland then add a bit more salt!
Tried this recipe?
The Slimming Foodie