Red pepper and Wensleydale soup is a great idea to use basic and cheap ingredients to make something delicious. It is a deep red colour and feels really warming.
30 minutes. Serves 2. Easy
- olive oil
- onion 1, roughly chopped
- garlic 1 clove, crushed
- red pepper 1, roughly chopped
- chopped tomatoes 1 x 400g tin
- tomato purée 1 tbsp
- vegetable stock 200ml
- Wensleydale 100g, crumbled
- basil a handful, chopped
Heat 1 tbsp oil in a large non-stick pan. Cook the onion, garlic and pepper on a gentle heat until softened. Tip in the tomatoes, purée and stock then bring to a simmer.
Cook for 20 minutes then blend with a stick blender or in a food processor until blended but with a little texture. Reheat with a splash more stock or water if needed to thin it. Stir in most of the cheese and basil before serving with a little cheese and basil sprinkled on top.
PER SERVING 331 kcals, protein 16.4g, carbs 17.2g, fat 22.4g, sat fat 10.8g, fibre 4.5g, salt 1.99g