Easiest Ever 15-Minute Red Pepper Soup

This immune-boosting vitamin-C packed 15 minute red pepper soup is made from just 3 storecupboard ingredients in no time. It is sweet, sour, and delicious! It warms you through, fills you up, and is perfect for an almost-instant lunch or Thermos-to-school-in-no-time on busy days.

What’s an average morning like for you? In the hours between the alarm going off and lunchtime rolling around on an average day, I usually have to squeeze in:

• drag myself out of bed, shower, get dressed, breakfast
• pack lunches and school bags
• get the kids fed, dressed and ready for school
• have a last-minute rush through spelling practice/phonics reading/writing down the books we’ve read in the last week for the book bag
• chuck everything in the car and get everyone in socks, shoes and coats

• panic over where the heck the water bottles ended up
• get everyone back in because we forgot to brush teeth
• leave the car somewhere questionably legal as we rush through the school run
• settle the youngest in preschool
• get home to do as much work as is physically possible before having to pick my son up from preschool
• squeeze in a super quick lunch before jumping back in the car for round 2 of 3

Sound familiar?

On my busiest days, leftovers for lunch are a lifesaver. But when there aren’t enough left to fill me up, I rely on super quick storecupboard meals I can make easily.

This is my current favourite.

So easy and quick I can make it in the morning rush and pour into a Thermos for the kids’ lunches, or whip up for myself in minutes when I have little time to eat and leave!

Keep these 3 ingredients on hand in your storecupboard, and you can have a vitamin-C packed flu-busting immune-boosting sweet and sour soup ready in just 15 minutes.

There’s just no beating that!

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Easiest Ever 15-Minute Red Pepper Tomato Soup

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

This red pepper soup uses storecupboard ingredients to make a 15-minute delicious, healthy soup. Perfect for busy days.

Servings: 4 serves

Ingredients

• 1 jar roasted red peppers (in brine/vinegar)
• 350 g (1 1/2 cups) passata (about 1/2 jar)
• 500 ml (2 cups) water or stock (veg or meat will both work)
• 2 tbsp ground almonds

Instructions

1. Blitz all the ingredients in a blender until smooth. Pour into a pan and heat for about 10-15 minutes, until piping hot. Serve as is, or sprinkle with fresh parsley or basil and stir through some sour cream, cream or milk (dairy or coconut).