Roast Red Pepper Soup


  • 3 tbsp butter
  • 1 ½ onions, peeled and chopped
  • 1 clove garlic, peeled and finely chopped
  • 3 ½ cups chicken stock (see page 200)
  • 3-4 red peppers, roasted and cut into chunks
  • 1 tbsp lemon juice
  • 2 tbsp fresh mixed herbs
  • ½ cup thick cream


  1. In a large heavy based sauce pan, melt the butter, then add the onion and sauté over a medium heat until softened and translucent.
  2. Add the garlic and sauté for a few more minutes, then add the stock and red pepper chunks and bring to a boil.
  3. Reduce the heat to a medium-low, cover and simmer for 30 minutes.
  4. Add lemon juice and mixed herbs and blend using a stick blender (or in batches using a food processor or regular blender)
  5. Stir in the cream, and if necessary, return to the stove to warm through before serving.

Serves 4         Per serving: Energy: 298 Kcal / Protein: 3g / Fat: 27g / Carbs: 10g / Ratio: 2.2:1

Ref: Real Food Healthy Happy Children
~ Megaw ~ Quivertree