This week’s meat free recipe: roasted red pepper & tomato soup

Hot ‘n’ spicy roasted red pepper & tomato soup

  Serves 1 Prep & cook: 10-15 minutes Ingredients:

• 290g roasted red peppers (drained)
• 270g cherry tomatoes (halved)
• 1 garlic clove (crushed)
• 1 vegetable stock cube
• 1 tsp paprika
• 1 tbsp olive oil
• 4 tbsp ground almonds

Method:

1. Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds.
2. Blend until smooth, season well and hear until piping hot before serving.