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

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