ROASTED TOMATO AND RED PEPPER SOUP | SAINSBURY'S RECIPES
A super simple soup recipe, classic blend of roasted tomatoes, peppers and onions with a Mexican-style addition of fajita seasoning to spice it up a bit!
Provided by Sainsbury's
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
In a large baking tray toss all the vegetables in the oil, seasoning and fajita mix until evenly coated and then arrange them in a single layer on the tray and roast for 20-30 minutes at 180 degress - until they are all cooked through.
Make croutons by tossing the cubes of bread in a small bowl with 1 tsp of olive oil, 1tbsp fajita seasoning and a good grind of black pepper. Lay onto a small baking tray lined with greaseproof paper, place in the oven when the veggies have 10 minutes left.
Transfer the roasted veggies to a large saucepan, then add the stock, chickpeas, and 200mls of water - bring to a simmer then blend.
To serve, portion the soup up between 4 bowls, sprinkle a few croutons some sour cream and a few coriander leaves.
Nutrition Facts : Calories 370 calories, FatContent 13.0 grams, SaturatedFatContent 2.9 grams, SugarContent 19.0 grams, SodiumContent 1700.0 milligrams salt, CarbohydrateContent 43.0 grams, FiberContent 12.6 grams, ProteinContent 11.8 grams
ONE-POT CREAMY CHICKEN AND ROASTED RED PEPPER PENNE RE…
An easy homemade red pepper cream sauce, fresh spinach, chicken and penne pasta come together in this one-pot dinner.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 11
Steps:
- In blender, place roasted peppers, whipping cream and 1/2 cup of the Parmesan cheese. Cover and blend on medium speed until smooth. Set aside.
- In 4- to 5-quart Dutch oven, heat butter over medium heat. Add garlic; cook 1 to 2 minutes, stirring frequently, until garlic is tender.
- Add water, pasta, salt and pepper; heat to boiling. Simmer uncovered 11 to 12 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
- Stir in chicken and roasted peppers mixture. Continue heating 4 to 6 minutes, stirring frequently, until heated through and sauce starts to thicken. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; serve with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 490 , CarbohydrateContent 36 g, CholesterolContent 105 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 1 g
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