Directions:
- Place the peppers, vine tomatoes & one of the garlic cloves in an oven dish & generously drizzle with olive oil. Season with salt and pepper and bake in the oven at 180 degrees for approx 40 minutes.
- Chop the onion, remaining garlic & chilli and fry in olive oil until soft. Add the roasted vegetables from the oven.
- Add the tinned tomotoes & chickpeas along with the stock, paprika and oregano. Simmer for approx 30 minutes.
- Let the soup mixture cool and then place in a blender, blend until smooth.
- Return to the pot and simmer for another 5-10 minutes. Season as desired.
- Delicious on it's own or served with a spoonful of pesto & creme fraiche! To make the soup milder or creamier, just add some cream or creme fraiche and mix through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 522.28 Kcal (2187 kJ) | ||
| Calories from fat | 5.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Sodium | 19188.62mg | 800% | |
| Potassium | 738.32mg | 16% | |
| Total Carbs | 104.48g | 35% | |
| Sugars | 8.94g | 36% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 156.6mg | 261% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45mg | 5% | |
| Amount Per 100 g | |||
| Calories | 122.93 Kcal (515 kJ) | ||
| Calories from fat | 1.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 1% | |
|---|---|---|---|
| Sodium | 4516.48mg | 800% | |
| Potassium | 173.78mg | 16% | |
| Total Carbs | 24.59g | 35% | |
| Sugars | 2.1g | 36% | |
| Dietary Fiber | 1.09g | 19% | |
| Protein | 1.11g | 9% | |
| Vitamin C | 36.9mg | 261% | |
| Iron | 0.1mg | 3% | |
| Calcium | 10.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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