Lunch
Roasted Pepper Soup
Roast peppers with garlic, then blend with broth and a splash of cream.
- Serves 2
- 8 ingredients
- 243 kcal per serving
- 6 g protein
Ingredients
- 4 pepper
- 4 garlic
- 1 onion
- 500 ml broth
- 80 ml cream
- 30 ml olive oil
- 1 tsp salt
- 1 tsp paprika
Steps
- 1
Toss peppers, onion, and garlic with olive oil, salt, and paprika.
- 2
Roast at 220°C / 425°F until the peppers are blistered and soft.
- 3
Blend with broth until smooth.
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