Beef and Red Pepper Stew Slimming World
This healthy tomato and red pepper soup is one of my all-time favourites. It's suitable for Slimming plans and full of flavour and can be made in the soup maker if preferred.
*This recipe includes an affiliate link for my favourite soup maker that I've been using regularly since 2013.
When it comes to tomato soup, roasting them is the only way if you want the best results.
It becomes so rich in flavour, which I've always been inspired by Delia's roasting method from her book, Delia's Vegetarian Collection . But, it is a little runny for me. Well, we all like our soups differently, don't we?
I personally like a thick filling soup, so this is what I created. But, I wanted to introduce red pepper and a carrot for extra vitamins to add extra veggies on my Slimming World plan.
How to Make Roast Tomato and Red Pepper Soup Recipe
The first key stage to achieve a rich tomato soup is to roast the tomatoes. And in this case, we're also roasting red peppers. This will enrich the flavour and it wouldn't taste the same if you skipped this process.
For example, while the tomato and red peppers are roasting, the water is being extracted. And so its natural sweet flavours are left behind in a more concentrated form.
Whereas if you chucked everything into a pan of boiling water, the flavours escape the vegetables and become watered down. What we want is to make them more concentrated before adding any extra water to thin.
Tomato and Red Pepper Soup in a Soup Maker
So once all the veggies have been roasted in the baking dish. (This also includes roasted garlic left in their skins which you'll need to squeeze out). It's a matter of throwing it and everything else in a soup maker, pan, slow cooker or multicooker.
I prefer my Morphy Richards soup maker as it takes the responsibility of pot watching away. But if you don't make soups often, then you probably wouldn't get many benefits.
If you're using a pan over hob, simply simmer everything for 20-25 minutes.In a slow cooker, cook for 6-7 hours on low or 3-4 on high.Or multi cooker about 5 minutes.
How to Clean Food Burns in a Soup Maker
Sadly I've had plenty of experiences in the past with burnt food at the bottom of my soup maker. Some say to stir before using, spray with cooking oil first. I would personally recommend putting, for example, the tomatoes in last (unlike my earlier photo for aesthetics).
However, if you do experience catching at the bottom, then my favourite way is here .
Please do NOT be tempted to scour with metal scourers. This can damage the element. If you do feel the need elbow grease, then opt for a plastic one instead.
More Slimming World Soups You Might Like
- Roast tomato soup Slimming World or Keto
- Roasted red pepper soup keto without tomatoes
- Healthy Courgette Soup
- Skinny Carrot and Coriander soup
- Healthy Butternut Squash and Red Pepper Soup
- Low Fat Leftover Turkey, Ginger and Lemon Soup
- Skinny Prawn and Tofu Soup
- Creamy Celeriac and Paprika Soup
- Pizza Soup
- Rhubarb and Pineapple Soup
- Curried Cauliflower Soup
- Celery and Blue Cheese Soup
Print This Roast Tomato and Red Pepper Soup Recipe
Healthy Tomato and Red Pepper Soup
This healthy roasted tomato & red pepper soup is truly delicious and can be made in a soup maker or pan.
- 600 g tomatoes
- 1 red pepper deseeded & chopped
- 180 g potato peeled & diced
- 400 ml water Or more depending on your desired consistency
- 2 chicken stock cubes
- 80 g carrot peeled & diced
- 100 g onion
- 1 tbsp dried basil
- 2 tbsp tomato puree
- 3 cloves garlic skin left on
- Seasoning
-
Pop your oven on gas mark 5 or 190 degrees.
-
Place your tomatoes in boiling water and leave for a minute – then run under a cold tap – the skins should willing shrivel off.
-
Slice the tomatoes in half and place in a roasting dish (seedy flesh facing upwards).
-
Put chopped red pepper alongside in same dish & garlic.
-
Sprinkle the basil over the tomatoes & spray everything with frylight & season with salt & pepper – put in oven for 1 hour.
-
Now move on to sautéing the onion, carrot & potato in frylight on medium heat until onions are soft.
-
Lower the heat, spray again with frylight & put the lid on for 5 minutes, checking that the ingredients do not catch at the bottom and then put aside.
-
The tomatoes & pepper should be a little charred on the edges – now put all of the ingredients into a pan (or soup maker). If using soup maker, you may need to add another few mls to reach minimum line).
-
Simmer all ingredients until the potatoes and carrots are cooked & blend.
-
You may want to stir in some fat free natural yoghurt or quark.
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Calories: 93 kcal Carbohydrates: 19 g Protein: 3 g Sodium: 513 mg Potassium: 762 mg Fiber: 4 g Sugar: 7 g Vitamin A: 5565 IU Vitamin C: 68.2 mg Calcium: 63 mg Iron: 2.7 mg
Pin Low Fat Roast Tomato & Red Pepper Soup
Looking For Slimming World Information?
As Slimming World information is for paying members only, we've decided to remove them going forward. It is always best to ask your consultant, but if you're not a member yet, often you can find joining offers in magazines throughout the year.
Source: https://tastefullyvikkie.com/my-syn-free-slimming-world-roasted-tomato-red-pepper-soup-2/
0 Response to "Beef and Red Pepper Stew Slimming World"
Post a Comment