High Protein Tomato +Red Pepper Soup (LC)
Ingredients
- 1 tin chopped tomatoes
- 200g cottage cheese
- 1-2 roasted red peppers (approx. 100g) *
- 1 vegetable stock cube (low sodium)
- 1 tsp tomato puree
- 1 tsp garlic powder
- 1 tsp dried basil
- Pinch of black pepper
- Pinch of chilli flakes (optional)
To Serve (per portion):
- 1 tbsp fresh parsley, chopped (optional)
Instructions
Add all of the ingredients to a blender or food processor and blitz until smooth.
Transfer the soup to a saucepan and heat through. Add some water to your desired consistency if needed. Taste test and add more seasoning if needed.
Serve hot, topped with chopped parsley (if using).
* Note - If using jarred roasted red peppers, rinse and pat dry with kitchen paper. To roast peppers at home, preheat the oven to 200°C. Slice pepper in half and remove seeds, place onto a lined baking tray and put into the oven for 40 mins. They should be blackened and blistered once roasted. Remove from the oven and place into a bowl, cover with tin foil and allow to sit for 30 minutes to steam, this will help with removing the skins. Once cooled and soft, remove the skins from the peppers.