Red Pepper & Soft Cheese Soup

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Preparation Time: 10 minutes
Cooking time: 35 minutes
Energy level per serving: 150 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 3920 times

Ingredients:

Metric Imperial

1 tbsp(s) polyunsaturated margarine

1 large onion, chopped

2 red peppers, deseeded & chopped

2 celery sticks, sliced

1 carrot, chopped

1 tbsp(s) paprika

2 vegetable stock cubes, dissolved in 1 litre boiling water

200 gm(s) low-fat soft cheese with garlic & herbs

salt & pepper

chopped fresh coriander or parsley, to garnish

Weightwatchers recipe - 1.5 points per serving.

Posted by: Sarah Scott on 10 June 2008

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Cooking Steps:

Melt the margarine in a large saucepan. Reserve a little chopped onion and red pepper and add the remainder to the saucepan with the celery and carrot. Saute gently for about 5 minutes, until softened. Add the paprika and cook gently, stirring constantly, for about 1 more minute.
Add the vegetable stock to the saucepan. Bring up to the boil, then reduce the heat. Cover and cook over a very low heat for 20 minutes.
Transfer the soup to a liquidiser of food processor. Add the soft cheese and blend for about 15 seconds, until smooth. Return to the saucepan and reheat gently. Season to taste with salt and pepper.
Ladle the soup into warmed bowls and serve, scattered with the reserved onion and red pepper and sprinkled with fresh coriander or parsley.