RECIPES RHIAN ALLEN CLEAN EATING VEGETARIAN

Roast Tomato and Capsicum Soup

Roast Tomato and Capsicum Soup

Summary

Servings 1
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 4 Tomatoes chopped
  • 1 Red Capsicum chopped
  • 1 Brown Onion chopped
  • 2 Cloves Garlic sliced
  • 1 tbsp Basil Leaves torn
  • 2 tbsp Low-fat Cottage Cheese To Serve
  • 1 Slice Wholemeal Mountain Bread toasted

Nutrition Information

Qty per
334g serve		 Qty per
100g
Energy 249.38kcalcal 74.664670658683kcalcal
Protein 24.96gg 7.4730538922156gg
Fat (total) 5.11gg 1.5299401197605gg
 - saturated 3.03gg 0.90718562874252gg
Carbohydrate 18.7gg 5.5988023952096gg
 - sugars 12.99gg 3.8892215568862gg
Dietary Fibre 3.29gg 0.98502994011976gg
Sodium 1043.04mgmg 312.2874251497mgmg

Nutritional information does not include the following ingredients: Tomatoes, Slice wholemeal mountain bread

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Roast Tomato and Capsicum Soup

Roast Tomato and Capsicum Soup is great for winter as it tastes good and isn’t high in calories.

This recipe serves one person – so adjust to fit your family!

 

Method

  1. Preheat the oven to 180 degrees.

  2. Combine tomato, capsicum, onion and garlic in a baking dish.

  3. Cover with foil and roast for about 30 minutes until vegetables are soft.

  4. Blend the vegetables and transfer to a saucepan to re-heat.

  5. Serve with basil, cottage cheese and toasted bread.

Recipe Hints and Tips:

  • Roast Tomato and Capsicum Soup is suitable for freezing for up to three months.
  • Freeze in an airtight container
Jody Allen
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Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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