Red pepper and tomato soup with spinach
13 Jun 2018
by Wholeness
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Background
This rustic red pepper and tomato soup with spinach is perfect all year round to give you some vitamin boost. I normally make it thick first and freeze half it for pasta, meatballs or Bolognese sauce, then thin the remaining half with some chicken or vegetable stock.
Ingredients
- 2 Tbsp olive oil
- 1 onion
- 1 celery stick
- 1 clove of garlic
- 1 medium carrot
- 2 red peppers
- 650g tomatoes
- 100g spinach
- Salt & pepper
- 1 handful of fresh parsley
- Approx. 500 ml vegetable or chicken stock
Instructions
- Finely chop the onion, garlic & celery. Chop the peppers, carrot and tomatoes into chunks.
- Heat the oil in a large saucepan and gently sautΓ© the onion, garlic and celery for 5 minutes ( under cover). Add the carrot, pepper and sautΓ© for another 5 minutes. Add the tomatoes, season with salt and pepper and stir through. Put the lid on and gently cook for 30 minutes.
- Add the spinach, cover and turn off the heat.
- After 5 minutes add the fresh herb and blitz with a stick-blender into a smooth, thick soup or potage.
- You can serve it like this (as a rustic, thick soup) or add some hot stock until you get the right thickness. Heat it up again to simmering point.
- Serve hot with crusty bread.
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Categories
- Meal Type: - Everyday - Kids Food - Lunch - One Pot - Quick & Easy - Soup
- Cuisines: - Italian
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Nut Free - Vegan
- Skill Levels: - Easy
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