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Roasted Pepper Tortilla Soup

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Ingredients

Adjust Servings:
600ml Vegetable Stock
1 Vine Ripe Tomato
250g Roasted Red Peppers (Jar)
2 Carrot Roughly Diced
1 Celery Stalks Diced
1 Slice of Red Onion
1/2 Peeled Garlic Clove
1 Mushroom
1 tsp Taco Seasoning
1/2 tsp Ground Cumin
Pinch Salt and Pepper
Side
100g Canned Sweetcorn
100g Canned Kidney Beans Drained and Rinsed
60g Tortilla Chips
Garnish
30g Feta Cheese
2 tbsp Diced Red Onion

Nutritional information*

195g
Kcal
7g
Fat
1.7g
Saturates
22.9g
Carbohydrates
9.1g
Sugars
6g
Protein
1.1g
Salt

Roasted Pepper Tortilla Soup

Features:
  • Vegetarian
  • Serves 4
  • Medium

Ingredients

  • Side

  • Garnish

Directions

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A warming, hearty vegetarian tortilla soup. This easy recipe for dinner is deliciously rich and creamy. Using roasted red peppers gives a subtle smoky flavour to the soup.  Including kidney beans provides plenty of fibre and protein to keep blood sugar levels balanced and energy levels high. Make this vegan by omitting the cheese.

Steps

1
Done

Place the stock, tomato, peppers, carrot, celery, onion, garlic, mushroom and seasonings into the blender container in the order listed and secure lid.

2
Done

Select Soup option and press start.

3
Done

Once the programme has finished lift the lid and carefully drop in the sweetcorn, kidney beans, tortilla chips and (if you chose to add it) cheese. Select Manual 2 (M2) pulse 1-2 times to roughly chop up the ingredients.

4
Done

Pour into bowls and top with cubed feta cheese and diced red onion

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