REALLY EASY ROASTED RED PEPPER SAUCE RECIPE | BBC GOOD FOOD
This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals – use as a base for baked gnocchi or pasta
Provided by Amanda Grant
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 8 (or 2 meals for 4)
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.
Nutrition Facts : Calories 83 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein
ROASTED RED PEPPER SOUP RECIPE - THE PIONEER WOMAN
Steps:
- In a Dutch oven over medium heat, heat the butter and olive oil. Add the onions, garlic, and oregano and cook for 3 minutes, stirring occasionally. Add the potato and roasted red peppers and stir, cooking for 3 more minutes. Stir in the tomato paste and cook for 2 more minutes. Sprinkle in the salt and pepper and turn up the heat to medium-high. Pour in the white wine and let it reduce for a couple of minutes, then pour in the stock. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer until the potatoes are very tender, about 18-20 minutes. Puree the soup using an immersion blender (or you can let it cool and puree it in a regular blender.) Add the cream and red wine vinegar and heat for a couple of minutes. Taste and adjust seasonings, then serve with grated Parmesan and fresh oregano leaves.
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BUTTERNUT SQUASH SOUP RECIPE WITH RED PEPPERS | SAINSBURY ...
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 271 calories per serving
In a large jug, make up 1.2 litres vegetable stock using the stock cube.
Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.
ROASTED RED PEPPERS RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 20 minutes
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
BUTTERNUT SQUASH SOUP RECIPE WITH RED PEPPERS | SAINSBURY ...
From recipes.sainsburys.co.uk
Total Time 60 minutes
Calories 271 calories per serving
In a large jug, make up 1.2 litres vegetable stock using the stock cube.
Peel the butternut squash and sweet potato and cut into chunks. Deseed the peppers and roughly chop. Set aside.
Heat the oil in a large pan and cook the onion and garlic for 10 minutes until soft. Stir in the butternut squash, sweet potato, peppers and sun-dried tomato puree. Cook for 10 minutes, until the veg begins to colour.
Pour in the stock and bring to the boil. Cover with a lid and cook over a medium heat for 30 minutes, until the veg is soft.
Pour the soup into a food processor (in batches) and blend until smooth. Divide between 4 bowls and garnish with a sprinkle of toasted seeds to serve.
ROASTED RED PEPPERS RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.4
Total Time 1 hours 20 minutes
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