Carrot and red pepper soup

Cooking time of 45 minutes – Serves 4

Nutritional Information

• 159 Kcal
• 7.5g Fat
• 1.1g Saturates
• 17g Carbohydrates
• 7.8g Fibre
• 1.9g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Allergens

• Celery

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Lower Carb
• Pescatarian

Ingredients

• 2 tbsp olive oil
• 1 medium white onion
• 5 large carrots
• 1 medium red pepper
• 1 large celery stick
• 2 large garlic cloves, minced
• 1 low salt vegetable stock cube (made with 900ml water)
• 1 tsp dried thyme
• 1 bay leaf
• Black pepper, to taste

Method

1. Roughly chop the onion, red pepper, celery, and carrots.
2. Heat the olive oil in a pan over a low heat and cook the onions and celery until soft.
3. Add the carrots and pepper and cook for another 5 minutes.
4. Add the garlic, thyme and bay leaf and stir for another minute.
5. Pour in the stock and increase to a medium heat, bringing the stock to a boil.
6. Allow to simmer for 20 minutes and ensure the carrots have become soft.
7. Remove the bay leaf from the pan, then use a hand blender to puree or blend using a food processor.
8. Add black pepper to taste and serve.