Potato and Roast Red Pepper Soup

A creamy vegetarian soup featuring roasted red pepper purée swirled into a smooth potato and onion base.

Vegetarian Healthy Soup Potato Red Pepper

Estimated Nutrition

Calories

285.6

kcal / serving

1142.4 kcal total

Carbs

31.7g

per serving

126.8 g total

Fat

14.6g

per serving

58.2 g total

Protein

7.1g

per serving

28.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

120

Milk

creamy

Liquids

900

Chicken Stock

home-made; can use vegetable stock

NutsSeeds

tsp

Salt

pinch

Pepper

freshly ground

bunch

Flat leaf Parsley

snipped sprigs for garnish

Vegetables

piece

Red Pepper

425

Potato

peeled and chopped into 5mm cubes

110

Onion

finely chopped

piece

Chili

roasted; serrano or jalapeño

Method

Swirl in the pepper purée and garnish with parsley.

Add 120ml milk and purée the soup until smooth.

Add 900ml boiling stock and cook for 15 minutes.

Season with salt and pepper then sweat covered for 10 minutes.

Melt butter in a saucepan and coat potatoes and onions.

Peel, deseed, and purée the peppers with their juices.

Roast the peppers for 10-15 minutes then cool in a bag.