top of page
Your Plate. Your Health.
Roasted Bell Pepper & Tomato Soup
221 Cal, P – 3.7g, Fats – 16.1g, Carbs – 16.4g, Fibre – 5.7g
Serves 1 | Macros above are for 1 serving
INGREDIENTS
• 200 gms tomatoes, halved
• ½ onion, quartered
• 1 bell pepper, roughly chopped
• 1 tbsp rice bran/ soyabean oil
• 1 garlic clove bashed
• ½ tbsp vinegar
• ½ tbsp mixed seeds
STEPS
1. Roast the tomatoes, onion and pepper with the oil and add garlic.
2. Roast until the vegetable becomes tender.
3. Mix the vinegar and blend them in a mixer.
4. Add water according to your preferred consistency.
bottom of page