Soups are so easy to make and they’re a great way to get veg and goodness into little ones. I make a batch of this red pepper soup and then I have a warming snack for the boys to come home to after school before dinner is ready, or to warm them up after rugby training. It can be whipped together in no time and it requires minimal effort and is so much tastier than shop bought.
Serves – a family of 4 for lunch, or serves 6 as a starter
Preparation time – 5 minutes
Cooking time – 20 – 25 minutes
Little helpers – Getting the ingredients ready and adding them to the pan. Using the blender (leave to cool first if little ones helping blend)
Ingredients for Red Pepper Soup
1 Tbsp olive oil
2 Red peppers chopped
1 Onion chopped
2 Garlic cloves chopped
4 Sun-dried tomatoes
1 400g Can chopped tomatoes
1 Tbsp sugar
250ml Vegetable stock
1/2 Tsp smoked paprika
Salt and pepper to taste
Method for Red Pepper Soup
Heat the oil in a heavy based saucepan over a medium heat. Add the peppers, garlic, onion and sun-dried tomatoes and fry for 5-8 minutes until the onions and peppers are soft.
Add the can of tomatoes, pasata, sugar, stock and paprika and bring to the boil, stirring as it does.
Then reduce to a simmer, cover and simmer for 10 minutes.
Leave to cool slightly and then blend with a hand held blender, until nice and smooth. Season with salt and ground black pepper to taste.
Sprinkle with some dried chopped chilli flakes for extra heat if you like. Serve with garlic or crusty bread.