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Alright, don’t linger, let’s course of action this vickys red pepper soup with basil oil gf df ef sf nf menu with 11 substances which are definitely easy to receive, and we have to process them at the very least through 8 measures. You should invest a while on this, so the resulting food could be perfect.

Composition - Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF:

1. Give 300 grams baby plum tomatoes
2. Get 2 for red onions, chopped
3. You need 2 - red chillies, deseeded & finely chopped
4. Need 3 clove garlic, finely chopped
5. Make ready 4 for red bell peppers, deseeded & chopped
6. Make ready 1 - sweet potato, peeled and chopped
7. Prepare 700 ml of vegetable stock
8. Take 2 tsp sweet smoked paprika
9. Need 10 for fresh basil leaves
10. Provide extra virgin olive oil
11. Get to taste of sea salt & freshly ground pepper

Learn how to make Tomato-Basil-Red Pepper Soup. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion. Great recipe for Vickys Chunky Chilli Bean Soup, GF DF EF SF NF. Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this "This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart.

Vickys Red Pepper Soup with Basil Oil GF DF EF SF NF process:

1. Preheat the oven to gas 4 / 180C / 350°F
2. Heat 3 tablespoons of the oil in a heavy pan and sweat off the onions, chillies and garlic over a low heat until the onions are translucent
3. Add a pinch of salt, the bell peppers and sweet potatoes and cook for a further 20 minutes or until the vegetables are softened
4. Meanwhile, put the tomatoes on a baking tray and toss in some oil with a sprinkle of salt. Roast for 15 minutes until the skins start to split open
5. Add the roasted tomatoes with the juices in the baking tray and the vegetable stock. Bring to the boil and simmer for 10 minutes
6. Put the soup in a blender and liquidise smooth. Return to the pan, stir in the paprika and season to taste with the salt & pepper
7. Finely chop the basil and mix with a few tablespoons of the oil
8. Ladle the soup into bowls and top with a swirl of the basil oil

When the peppers are cool, remove and discard the skins. Optional: garnish with a few drops of olive oil, crushed red pepper flakes, slivered basil and thinly sliced roasted red peppers. Recipe: Tasty Vickys Root Veg & Sausage Soup, GF DF EF SF NF. How to Make Appetizing Vickys Pesto Lamb Escalopes & Mediterranean Veg GF DF EF SF NF. Roasted Tomato and Red Pepper Soup Recipe.

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