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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

Roasted Bell Pepper & Tomato Soup

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.

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