Red pepper and tomato soup (gluten and dairy free)
Category:
Starter
Free from:
gluten, nuts, milk/lactose, mustard, sulphites, soya, sesame, fish, molluscs, crustaceans, meat, egg, lupin
Contains:
celery
Preparation time:
10 minutes
Cooking time:
70-90 minutes
Serves:
4-5
Ingredients
2 red peppers (de-seeded and chopped into bite-sized pieces)
1/2 tablespoon olive oil
1 teaspoon dairy-free spread/butter (e.g. Vitalite)
1 onion (peeled and chopped)
2 cloves of garlic (peeled and chopped)
1/2 stalk of celery (sliced thinly)
2 tins of tomatoes
400ml vegetable stock (e.g. Kallo - check for gluten, lactose/milk)
Salt and pepper to taste
Optional: 10-15 drops tabasco sauce
Small bunch of fresh basil (torn - but save a few full leaves to decorate)
Method
1. Preheat the oven to 210°C
2. De-seed and chop the peppers
3. Pour the oil into a food bag, add the peppers and shake. Place on a roasting tray. Bake in the oven for 30-40 minutes (until soft and some of them slightly charred)
4. Remove the peppers from the oven
5. Melt the spread in a large saucepan over a low-medium heat
6. Add the onion, garlic and celery. Fry until softened (approximately 5 minutes). Stir frequently
7. Add the tomatoes, peppers and stock
8. Bring to the boil. Stir well. Cover and simmer for 30-40 minutes
9. Allow to cool slightly. Blend
10. Add Tabasco sauce (10-15 drops makes a lovely taste if you like a slight kick) and seasoning if you wish
11. Stir in the basil immediately before serving. Decorate with a basil leaf or 2
Serving suggestion: Serve with some gluten-free bread or make your own gluten-free croutons. Perfect as a starter or for lunch.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
