Hot 'n' spicy roasted red pepper & tomato soup

2 of 5-a-day easy folate freezable red pepper soup tomato vegetarian

N/A

Source

Ingredients

290g roasted red peppers , drained

270g cherry tomatoes , halved

1 garlic clove , crushed

1 vegetable stock cube

1 tsp paprika

1 tbsp olive oil

4 tbsp ground almonds

Method

Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.