TRI-COLOR ROASTED PEPPER SOUP

Serves 4 – Calories per serving 55

INGREDIENTS:

  • 1 green pepper de seeded and cut into quarters
  • 2 red peppers de-seeded and cut into quarters
  • 1 yellow pepper de-seeded and cut into quarters
  • 3 cloves of garlic
  • Half a lemon
  • 750ml of vegetable stock
  • 1 tsp fennel seeds
  • A quarter tsp dried thyme

 

INSTUCTIONS:

  1. Preheat oven to 190 degrees. Place all the peppers cut side up on a baking sheet, place the garlic on top and squeeze lemon juice over them. Roast for around 40 minutes.
  2. In a pan pour the stock and add the fennel seeds. Bring to the boil, cover and simmer for 15 minutes. Sieve the fennel seeds from the stock and return the stock to the pan add the thyme and simmer again for 15 minutes. In a blender process the peppers with some of the stock and garlic

Don’t over process to try and keep some of the colours of the Tri-color roasted pepper soup

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