I must apologise for today’s post, it’s is so hot here, and after a few sleepless nights, I am wrung out- hence a lazy post – the weather is due to break this week, I always think that literally will clear the air 🤗
Anyway, after 12 lovely days off work, I have to drag my sorry soul back to work tomorrow.
To get ahead, I am making Red Pepper and Tomato Soup, which can be eaten hot or cold, depending on what you like. This is being made in the Thermomix, but it’s easily done in a pan and can be whizzed with a hand blender. This is cheap and delicious, I didn’t post a link as this was a recipe given as a ‘show’ recipe during the Thermomix demonstration a few years ago and I don’t know which link is the ‘original’ there are loads on the interweb – now there’s one more 🤣🤣
To start I ground 40g of red lentils at speed 10 for 5 seconds, this helps to thicken the soup, this is set aside for a few minutes. Red lentils are only 20g carbs pe 100g, so this is less than 10g of carbs for the whole pan of soup.
To the bowl add a halved brown onion, a fat clove of peeled garlic and a roughly chopped large red pepper (or 2 smaller ones) and whizz at speed 4 for 10 seconds.
Scrape down the bowl, and add a good drizzle of olive oil, salt and pepper and cook for 5 minutes, sipped 1 at heat 100.
At this point, add a tin of chopped tomatoes, the ground lentils, 400ml of Veg stock and cook for 12 minutes, speed 2 at heat 100.
Blend to finish the soup, by whizzing at speed 10 for 30 seconds – make sure the measuring cup is tightly on, and I use a tea towel to hold the lid just in case the hot liquid splashes.
This is poured into soup mugs and popped into the fridge or freezer when cool, ready to grab bleary eyed in the mornings.
I added a handful of fresh basil leaves from the garden before blitzing, but previously I have added a teaspoon of smoked paprika or just drizzled a tablespoon of double cream into the soup.