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Roast Pepper Soup with Rice Cakes & Houmous
Nb persons: 1
Yield: 339 cals
Preparation time:
Total time:
Source: Tesco Diets
| 1 | pepper |
| ½ tsp | olive oil |
| 1 tsp | lemon juice |
| 1 clove | garlic |
| ½ pint | vegetable stock |
| ½ tsp | fennel seeds |
| ¼ tsp | dried thyme |
| 1 oz | mixed nuts and raisins, additional |
| 1 serving | salad leaves, additional |
| 1 | rice cake, additional |
| 1 tbsp | reduced fat houmous, additional |
| 1 | orange, additional |
1. Preheat oven to 190°C.
2. Cut the pepper into strips (use a variety of colours if preferred) and place on a baking tray. Drizzle with olive oil, lemon juice and crushed garlic. Roast for around 30 minutes, until soft.
3. During this time, place the stock in a pan and add the fennel seeds. Bring to boil, cover and simmer.
4. When the peppers are soft, set aside to cool. When cool enough to handle, peel the skin from the peppers (this step is optional).
5. Strain the stock to remove the fennel seeds and return to a boil. Add the thyme and peppers and simmer for 15 minutes.
6. Liquidise the soup using a hand-help immersion blender or food processor and re-heat before serving.
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