Carrot and Pepper Soup
Ingredients (1.5 liters)
| Amount | Measure | Name |
|---|---|---|
| 50.00 | ml | MARVELLO Full Fat Margerine |
| 1 onion, roughly chopped | ||
| 15.00 | ml | Garlic and ginger crushed mix |
| 4.00 | pc | Pepper, red roughly chopped |
| 6.00 | pc | Carrots sliced roughly |
| 30.00 | ml | ROBERTSONS Paprika 6 x 700g |
| 500.00 | ml | KNORR Tomato Pronto 6 x 2kg |
| 40.00 | g | KNORR Vegetable Bouillon Paste |
| 500.00 | ml | Water (hot) |
Preparation
1. Melt the marvello in a pot and add the onions, crushed garlic and ginger, red peppers, sliced carrots and Robertson’s paprika and sauté for 5 to 8 minutes stirring occasionally.
2. Add the tomato pronto and mix through.
3. Mix together the Knorr Vegetable Bouillon paste and the boiling water until dissolved and add to the red pepper & carrot mix.
4. Allow to simmer on a low heat for 30 to 35 minutes stirring occasionally.
5. Remove from the heat and liquidize/blend until a smooth consistency is obtained.
6. Adjust seasoning and serve.
Chef’s tip: IF you require more of a creamier flavor add 50 ml Meadowland classique cream.
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