Roasted Tomato & Pepper Soup

This is one of my thicker soups, its my something weekend soup. Jane likes lentils and thicker soups so its also made to appease her.

There a lot of variations in this soup so it really down to your taste.

Serves: 4

Approximate Calories: 460 (115 calories per serving) 

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 to 6 splashes of Worcester sauce
  • 1 tablespoon of balsamic vinegar (optional)
  • 3 large tomatoes, roasted, skins removed (I used black tomatoes for the picture) but any tomato will do)
  • 1 yellow pepper, chopped and skins left on (any colour of pepper will, mine just happened to be yellow)  
  • 6 small plum or cherry tomatoes finely chopped
  • 2 sticks of celery chopped (I use a potato peeler to remove the ribs)
  • 1 medium leek chopped
  • 2 peeled medium onions (or 1 large)
  • 1 or 2 tablespoons of red lentils (more lentils, thicker soup) 
  • 1 garlic crushed clove (or 1 squeeze from a tube)
  • 1 tablespoon of tomato paste
  • 1 table spoon of mixed herbs
  • 2 Knorr Stockpots (1 Chicken and 1 Vegetable) any mixture or equivalents you fancy
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

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