Smoky red pepper and white bean soup

Name: Smoky red pepper and white bean soup
Total time: 50 min
Cuisine: British
Ingredients: 3 red peppers, deseeded and quartered; 1 onion, chopped; 3 garlic cloves, peeled; 2 tbsp olive oil; 2 tsp smoked paprika; 400g tin cannellini beans, drained and rinsed; 750ml gluten free vegetable stock cube made up; 1 tbsp lemon juice

A thick, velvety soup of roast red peppers and creamy white beans with a gentle smoky warmth.

Time50 min
LevelEasy
Costabout £0.78 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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3red peppersdeseeded and quartered
1onionchopped
3garlic clovespeeled
2 tbspolive oil
2 tspsmoked paprika
400 gtin cannellini beansdrained and rinsed
750 mlgluten free vegetable stock cube made up
1 tbsplemon juice

Method

1
Heat the oven to 200°C (180°C fan). Put the peppers, onion and garlic on a tray with the oil and a pinch of salt.
2
Roast for 30 minutes, until soft and starting to blacken at the edges.
30 min
3
Tip everything into a large pan. Add the paprika, beans and stock.
4
Bring to the boil, then simmer for 10 minutes.
10 min
5
Blend until smooth with a stick blender. Stir in the lemon juice.
6
Taste, season with salt and pepper and serve piping hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.