Pepper soup with cheesy croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Carrots | |
| 1 | Onion | |
| 1 | Celery stick | |
| 4 | Orange peppers | |
| 1 | pounds | \\otatoes |
| 4 | cups | Vegetable stock |
| 2 | slices | Bread |
| 1 | tablespoon | Parmesan cheese |
| Seasoning | ||
| Parsley | ||
Directions
Preparation:
Chop the carrots, onion, and celery stick. De-Seed and Dice the peppers Dice the potatoes Cube the bread Grate the Parmesan cheese 1. Preheat the oven to 220C/425F/Gas 7. Heat 1 tablespoon of the oil in a large pan and cook the carrots, onion and celery for 5 minutes.
Add the peppers, potatoes and stock. Bring to the boil, cover and simmer for 30 minutes.
2. Meanwhile, make the croutons: place bread cubes in a large bowl, drizzle over the remaining oil and Parmesan cheese and toss well.
Arrange on a baking sheet and cook for 10-15 minutes until crisp.
3. Liquidise the soup until smooth, heat through and season to taste.
Divide into bowls and garnish with croutons and parsley.
Per Serving:
283 calories 6g fibre (high) 42g carbohydrate (medium) 10g fat (medium) 2g saturated fat (medium) 9g protein (medium) 1.48g salt (medium) No added sugar
Submitted By KAZ LANGRIDGE On 05-20-95