Go Hot or Cold with this 5:2 and Weight Watchers Diet Recipe: Roasted Red Pepper Soup (2024)

Go Hot or Cold with this 5:2 Diet and Weight Watchers Recipe: Roasted Red Pepper Soup

Go Hot or Cold with this 5:2 and Weight Watchers Diet Recipe:

Roasted Red Pepper Soup

Go Hot or Cold with this 5:2 Diet and Weight Watchers Recipe: Roasted Red Pepper Soup

Now that summer is in full swing I am not only enjoying the balmy warm days, but I am revelling in all the fresh seasonal produce that is around right now. My recent vegetable hauls have comprised:red peppers, green peppers, yellow peppers, onions, aubergines, courgettes, tomatoes, garlic, oranges, chillies, lettuce and peaches. The pantry is overflowing with amazing produce and all I have to do is COOK with them! I have already made a big pot of ratatouille, as well as barbecuingsome peaches with honey and fresh lavender as well; but, we both fancied a bowl of soup last week, for our 5:2 fast day midday meal, and so I decided to make a red pepper soup, which is one of my favourites.

Seasonal Fruit and Vegetables

I had just made a recipe for Dom’s Random Recipes challenge, and with book still lying on the table I decided to see what soup recipes there were on offer, and as luck would have it, there was a recipe for a low-calorie red pepper soup!I tweaked it a bit, but not much and as you can see from the photos we were rewarded with a bowl of beautiful deep red soup, that tasted as delectable as it looked. I opted for the spicy version and added a chopped chilli as well as several drops of Tabasco sauce; but, this soup could just as easily been silky smooth and mellow with no chilli added – maybe with some crème fraîche dolloped on top.

Roast Red Pepper Soup

You will see lots of baguette in my photos, obviously if you are on a fast day, then don’t indulge in any bread – but DO have a yard or two if you are having this on a “feast day” – it’s practically de rigueur!The ideal dessert to follow this tasty soup would be some of my barbecued peaches, (that can be cooked in the oven and are also 5:2 friendly) and that are featured in this month’s Morrisons (supermarket) magazine, where I am very pleased to report that I am Blog of the Month!

Roasted Red Pepper Soup

Print recipe

Serves	4
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Dietary	Vegan, Vegetarian
Meal type	Lunch, Main Dish, Snack, Soup, Starter
Misc	Serve Cold, Serve Hot
Occasion	Barbecue, Birthday Party, Casual Party
Region	British
From book	Pure Points 2002

This beautiful deep-red soup packs a punch with flavour; you can make it as spicy as you like, or just omit the chilli for a mellow bowl of peppery goodness. If you are not watching you calorie intake, a dollop of crème fraîche on top of the soup makes a nice addition, and this soup is just as delicious when served chilled, as well as hot. The original recipe came from a Weight Watchers cook book and the recipe has 0 points per serving (pre pro-points) and is only 120 calories a bowl for those who are following the 5:2 Diet, which makes it a fabulous fast day meal.

Ingredients

4 large red peppers, halved and de-seeded as well as trimmed of membrane
low fat cooking spray (I used Fry Light Olive Oil)
2 onions, peeled and finely diced
1 tablespoon fennel seeds
4 cloves garlic, peeled and crushed
1 small red chilli, de-seeded and very finely diced
1 x 400g tinned tomatoes, chopped
1.2 litres home-made vegetable stock (Marigold Swiss vegetable bouillon powder is also good)
2 or 3 dashes of Tabasco sauce
salt and pepper
fresh basil or thyme leaves (to garnish)

Note

Directions

Step 1	Preheat the grill and grill the peppers skin-side up until they are blistered and charred. Pop them into a plastic bag and allow to cool.
Step 2	Meanwhile, heat a large non-stick saucepan and spray with the low fat spray; add the onions with the fennel seeds and cook over a gentle heat for about 5 minutes. (If the onions start to stick, add a little water, although if you put a lid on the saucepan, I find this won't happen)
Step 3	When the peppers have cooled sufficiently to handle them, peel the skin off and chop the flesh. Add the flesh to the onions in the saucepan with ALL of the remaining ingredients, except the basil or thyme garnish and bring to the boil before simmering for 15 to 20 minutes.
Step 4	Liquidise the soup in a blender, food processor or by hand with an immersion stick blender, return the soup to pan if necessary and gently reheat. Adjust the seasoning before serving with crusty bread and a basil or thyme garnish.
Step 5	This soup is also delicious served chilled in the summer; just allow it to go cold and add a few ice cubes.

Go Hot or Cold with this 5:2 Diet and Weight Watchers Recipe: Roasted Red Pepper Soup

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The soup is served in a Churchill China Penzance Soup Bowl with matching Dinner Plate

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Go Hot or Cold with this 5:2 and Weight Watchers Diet Recipe: Roasted Red Pepper Soup (2024)