Spicy Carrot and Red Pepper
Simple, tasty and cheap! (Blender Required)
Difficulty Level: easy
Ingredients
- Makes Approx 3 Large Servings
- Suggested Quantities – Adjust based on taste and what is in your cupboard!
- Stock Cube – Chicken or Vegetable
- 2-3 Carrots (29p/kg at Lidl)
- 1/3 Red Pepper (~30p each at Lidl)
- 1 Small Red Onion
- Hot Chilli Powder
- Black Pepper (Freshly Ground preferrably)
- Optional:
- Bramwells BBQ Ketchup or similar
- Balsamic Vinegar
Instructions
Note: The easiest way to get the skin off a red pepper is to put it in the oven and cook it, until the skin can be peeled away. If you can’t be bothered with that, slice it off with a knife.
Prep Time: ~10-15 minutes
Cooking Time: ~45 minutes
Fill a regular saucepan about 3/4 full with water.
Take a stock cube and crumble it, with your fingers, in to the pan.
Peel and slice the carrots, and chop up the onions. Add to the pan.
Chop your peeled red pepper and add to the pan.
Season with hot chilli powder and black pepper as you desire, (Be careful not to over do it!)
(Optional: Add a squirt of bbq ketchup and a shake of balsamic vingar for added zing!)
Now put the lid on the pan and bring it to the boil. Allow it to simmer for about 45 mins at least, or until it is as thick as you like.
Take it off the heat, allow it to cool, then liquidise it.
Heat in microwave/in pan when required, or freeze it in portions for later!
How to freeze portions:
Take a bowl, and put a sandwich bag over the bowl.
Fill the bowl with soup and then tie up the bag and put in the freezer.
Sorted!
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