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