Roasted Red Pepper Soup with Chilli Flatbread

A comforting roasted red pepper and shallot soup served with homemade spicy oven-baked flatbreads.

Vegetarian Soup Lunch Flatbread Roasted

Estimated Nutrition

Calories

1054.5

kcal / serving

1054.5 kcal total

Carbs

113.8g

per serving

113.8 g total

Fat

58.1g

per serving

58.1 g total

Protein

19.3g

per serving

19.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

GrainsCereals

150

Plain Flour

Liquids

200

Chicken Stock

hot, can substitute with vegetable stock

Water

tepid

NutsSeeds

tsp

Thyme

fresh leaves

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground

tsp

Chili Flakes

dried

tsp

Salt

for dough

OilsFats

tbsp

Olive Oil

for roasting

Olive Oil

for flatbread dough

Vegetables

0.5

piece

Red Pepper

core and seeds removed, roughly chopped

0.5

piece

Banana Shallot

sliced

Method

Roast the vegetables on a clean baking sheet for 12 minutes until browned.

Blend the roasted vegetables, stock, and cream in a food processor until smooth.

Preheat the oven to 200°C and heat a flat baking sheet inside.

Mix the red pepper, shallot, thyme, and olive oil in a bowl with seasoning.

Mix flour, oil, water, chilli flakes, and salt into a dough and roll to 0.5cm thick.

Bake the flatbread on the preheated sheet for 10 minutes, cool, and cut into quarters.

Serve the hot soup in a bowl with the chilli flatbread on the side.