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Roasted Red Pepper And Greek Basil Soup Recipe

Written on Sunday, January 29, 2017 | 3:03:00 PM



Serves : servings 

Ingredients : 
- 500g plum tomatoes
- 3 large red peppers
- 2 large parsnips, peeled
- 3 tbsp basil-infused olive oil
- 1 bunch of fresh Greek basil
- 1 litre vegetable stock or boiling water

Preparation Method :
1) Preheat the oven to 200°C (gas 6). Halve the plum tomatoes, deseed and quarter the peppers and cut the parsnips into small chunks. Place in a roasting tin, drizzle with the basil-infused oil and sprinkle with a handful of basil. Roast for 40 minutes, turning halfway through.

2) Add the roasted veg to a large saucepan, along with the vegetable stock. Simmer on a low heat for 10 minutes, then season, add 2 handfuls of basil and blitz with a hand-held blender or pour carefully into a blender or food processor and blitz. Adjust seasoning to taste and serve.

Tip:
Just like garlic-infused olive oil, you can buy basil-infused olive oil from most supermarkets. It’s inexpensive and another great way to add flavour to low FODMAP dishes.




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