SW recipe: Red pepper soup with horseradish

Serves 4  (without the horseradish sauce) Ready in about 45 minutes


2 red peppers, deseeded and chopped

1 red chilli, deseeded and chopped

1 large onion, chopped

2 carrots, finely chopped

Low-calorie cooking spray

900ml vegetable stock

1 tbsp tomato puree

500g passata

Rocket leaves, to serve

For the horseradish sauce:

4 tbsp plain quark

2 tbsp skimmed milk

2 level tsp creamed horseradish


1 Preheat your oven to 200°C/ fan 180°C/gas 6. Place the peppers, chilli, onion and carrots in a large, non-stick roasting tin. Spray with low-calorie cooking spray and roast for 35 minutes, or until tender.

2 Place the roasting tin over a low heat on the hob and add the stock, tomato puree and passata. Bring to the boil, scraping up any juices, then allow to cool a little. Transfer to a food processor, season to taste and blend until smooth.

3 Mix together the ingredients for the horseradish sauce. Divide the soup between 4 bowls and top each with a quarter of the horseradish sauce, a twist of black pepper and a few rocket leaves.
Syns per serving: 1/2


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